Schär Gluten Free Rich Tea Biscuits

Product Information

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. Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside. Cocoa Powder: My favourite cocoa powder has got to be this cocoa powder. It’s fine, so rich and compliments the tiffin so well. Tiffin is full of chocolate and honey and is quite sweet, so I find using a dark and rich cocoa powder compliments the sweetness well. Avoid using drinking chocolate as it is already sweet and does not have a rich cocoa taste. Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough. Whether you like to roll and cut biscuits or make “drop” biscuits, you can use this dough. Cutout biscuits tend to be a bit fluffier than drop biscuits. But the flavor is the same for both. For Cut-Out Biscuits: Use a Sharp Cutter.

I find preparing the ingredients before anything else by placing them in little containers makes the recipe faster and easier to complete as you can see in the Step 1 image below. Once you have everything measured out, you're going to whisk all the dry ingredients together into one bowl. Step 2: Cut the Butter into the Flour

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Milk powder: You can use nonfat dry milk, whole milk powder, or even coconut milk powder for a dairy-free version. You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got. Cocoa I really enjoy baking and experimenting and I absolutely love seeing how much my daughter enjoys working and rolling the dough and cutting the shapes out.

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 In place of sorghum flour, you can use gluten free oat flour in an equal amount by weight. It makes a slightly less crunchy biscuit. Lyle's golden syrup 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?

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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:

To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas. Easy and cheap to buy. Don't use Digestives - you'll get a completely different texture. You want some pieces of biscuit in your base. Chocolate Raisins: I don’t just use standard raisins but chocolate raisins, they’re tastier and more tolerable for those of you who are not the biggest fan of raisins. You can use normal raisins or swap with other currants like cranberries to make a Christmas tiffin. It took a while and a lot of experimenting together to come up with a recipe we liked but we got there and at the beginning of every week we set about making biscuits together. McVitie's makes a gluten free variety of Hobnobs, but I don't think they make gluten free digestives, specifically. There are other companies, like Schar, that make a GF variety of digestives.If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough. Melting the chocolate without it turning grainy is the only challenge for this recipe. You can melt the chocolate in the microwave or over a basin of hot water. If you're unsure about it, see How to Melt Chocolate. Make Chocolate Tiffin Gluten-free

Mix the dough. After adding the butter, stir in the yogurt. This is best done with a sturdy rubber spatula or a wooden spoon. If you used a food processor to add the butter, transfer the mixture to a mixing bowl. Food processors are great for adding butter. However, they tend not to incorporate liquid evenly. Stirring in the yogurt with a wooden spoon gives the best results. Cornstarch: If you use a higher starch all purpose gluten free flour blend, like Cup4Cup, add another 1/4 cup (36 g) of the flour blend in place of the addition of cornstarch. 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. 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. Gently press the remaining dough into a rectangle. It’s okay to knead the dough once or twice. You want to be gentle while kneading the dough but don’t be afraid to press it together. Cut out 5 or 6 more biscuits from the dough. For Drop Biscuits: An Ice Cream Scoop Works Great.

Recipe

We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable. Hello hungry friends! Today I'm celebrating my British heritage with some tasty Rich Tea Biscuits. Rich Tea Biscuits are as essential to British culture as apple pie is to American culture. Best known for being the most dunkable biscuit around, their biscuit-like consistency and subtle flavor will entice even the most anti-dunker to dunk!