Tuesday, August 29, 2017

Gluten-Free Dairy-Free Back-to-School Biscuits

Celebrate back-to-school with these soft and crumbly gluten-free and dairy-free shortbread biscuits!

Yield: 2 dozen biscuits
Prep time: 15 minutes
Cook time: 9 minutes

Gluten-Free Dairy-Free Back to School Biscuits

Name: Gluten-Free Dairy-Free Back-to-School Biscuits
Prep time: 15 min
Cook time: 9 min
Total time: 24 min
Yield: 12 servings
Ingredients: 1/8 teaspoon gluten-free baking soda; 1/4 teaspoon salt; 1 egg white; 2 tablespoons lacto-free whole milk; 45 grams cornflour; 110 grams dairy-free butter alternative spread; 120 grams icing sugar; 245 grams gluten-free all-purpose flour

As a child, back-to-school was my absolute favourite time of year! I'd love to instill that sense of excitement and passion for learning in my son and what better way to encourage it than with a little bit of cookie bribery?! As I mentioned on my roundup of versatile gluten free cookie recipes, cookies make everything better when you're a kid. And these cookies are guaranteed to brighten your kids day--slip them in their lunchbox or have them ready for them when they come home. I chose the phrase Back 2 School and decided to do the other half of the cookies stamped with Year 1 as my son will be in First Grade or Year 1 as it's called here in the UK.

How to make gluten free and dairy free shortbread biscuits

Of course, they're gluten-free, but they're dairy-free too! And they are the nicest, softest, crumbliest biscuits you'll ever eat. That's a promise. I love how quickly this cookie dough comes together and I have to admit to having pinched a few nibbles before it was baked! Also, the lovely folks at Red Candy set me up with my own custom cookie stamp to try out and I'll be giving one away to one incredibly lucky reader too!

Gluten free cookies for back to school lunches

Disclosure: This is a sponsored post for Red Candy. I have been compensated for this post, however all opinions remain my own and I was in no way influenced by the company. Should you choose to make a purchase, I will not receive a commission or any monetary compensation. You can review my disclosure policy in full here.

Ingredients:

For the biscuits
1/8 teaspoon gluten-free baking soda
1/4 teaspoon salt
1 egg white
2 tablespoons lacto free whole milk
45 grams cornflour
110 grams dairy free butter alternative spread
120 grams icing sugar
245 grams gluten free all purpose flour
Need a conversion? Use this handy chart.

Homemade dairy free shortbread cookies with milk

Gluten-Free Dairy-Free Stamped Cookies

This cookie stamp is incredibly easy to use and it should work with any firm cookie dough recipe, whether it contains gluten and dairy or not. (But how cool is it that you can use it with gluten and dairy-free cookies?!) To be in with a chance of winning your own custom cookie stamp, simply choose your favourite social media to follow Anyonita Nibbles on. One winner will be chosen at random from all those who enter and entries are open to my friends in the UK, the US, Canada, Australia ... anywhere on earth! So get to following, tweeting and liking and enter!

Easiest ever free from shortbread biscuit recipe

a Rafflecopter giveaway

Instructions:

Preheat the oven to 190c/375f and line a baking tray with a silicone baking mat. Put your custom message into the cookie stamp, remembering to put it in mirror reverse so that it displays properly when stamped in the dough.
Combine the gluten free flour, cornstarch, baking soda, salt and icing sugar by whisking.
Warm the milk and the butter in the microwave for up to 30 seconds.
Whisk in the wet ingredients one at a time, making sure to incorporate each before adding the next. Start with the milk, followed by the butter and then the egg white.
Whisk to combine and form a batter.
Empty the contents of the bowl onto a piece of cling film/plastic wrap, roll tightly and refrigerate for 12 minutes.
Roll the dough so that it is 1/4 of an inch thick and use a cookie cutter to cut straight or scallop edged circles and place on the baking tray. The cookies will not spread during baking, so you can fill the tray.
Press the cookie stamp gently down into each cookie, then bake in the oven for 7 to 9 minutes or until the cookies are as pale or golden brown as you like them. (I prefer my cookies with no brown edges.)
If necessary, repeat with another batch until all the cookie dough has been used.