Schär Gluten Free Rich Tea Biscuits

Product Information

If you don't have sweet white sorghum flour, you can use an equal amount, by weight, of gluten free oat flour. It's similarly hearty. I imagine that the taste, then, is probably closer to Hobnobs, but I'm American, so, you know… My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️

As you can see by the pictures, I''m a very messy cook. And anything with flour, forget it! You can bet my kitchen is going to look like a war-zone when I'm finished. But this rich tea biscuits recipe is easy to make and if you can contain your flour, you've got it made. Step 1: Gather your Ingredients Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller. When I was young we used chocolate cake covering. These days you wouldn't be able to call it that as it really wasn't chocolate at all - and I wouldn't want to eat it.

While the dough rests, preheat your oven. Most ovens take about 15 to 20 minutes to come to temperature. It’s important to bake the biscuits in a preheated oven. A hot oven = light biscuits. It ensures the biscuit dough immediately hits the heat and starts to rise. If the oven is cold, the rise is delayed and butter melts slowly, not giving off as much steam. And, remember, don’t place the mixing bowl of dough on top of the oven. Keeping the biscuit dough cool is key. Cut or scoop biscuits. It’s up to you!

After mixing the biscuit dough, let it rest (sit in the bowl) for about 20 minutes while the oven heats. Resting the dough allows the gluten-free flour to absorb the liquid, making the dough easier to handle. It also reduces the gritty texture that sometimes occurs in gluten-free baked goods. If you're ready to bake, I invite you to gather your ingredients. Here's what you'll need for the recipe, which may already be in your panty: Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to take the air out and tie the bag shut before bashing it. You could break the biscuits by hand into a large mixing bowl like I did. The most famous “digestive biscuits” are the original tea biscuit made by McVitie's. They're super popular in the U.K., and were first made in the late 1800's. If you’re using grated butter, stir it gently into the gluten-free flour mixture to coat. There’s no need to press it.

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I made this Chocolate Tiffin with Schar Gluten-Free Rich Tea biscuits. The consistency is a bit softer as the biscuits are less absorbent, but if you didn't know you wouldn't think anything of it. What equipment do you need? GF Flour Blend: I originally developed this recipe for use with our gum-free gluten free flour blend along with the addition of some xanthan gum, and I believe that creates the perfect texture. But it still works using a xanthan gum-containing blend like Better Batter, which contains more xanthan gum than our addition.

When rolling and cutting the dough: I find it so much easier with free from baking to work on a sheet of baking paper so you can roll the dough out Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough. To cut-out biscuits, lightly dust your counter with gluten-free flour. Turn the dough onto the counter. Gently press it together and pat it into a rectangle. Avoid rolling out the dough with a rolling pin. The weight of a rolling pin can flatten the dough and make for dense biscuits.Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it. How to Store Gluten-Free Biscuits. Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it. Honey: Honey and golden syrup can be used interchangeably. If I have honey in the cupboard then I’ll use honey, likewise for golden syrup.