No-Chill, No-Spread Biscuits
Ingredients:
360g gluten free flour
200g caster sugar
1 tsp Xantham gum
1/4 tsp salt
225g unsalted butter, softened
1 egg
1 tsp vanilla bean paste
Method:
Preheat the oven to 180c. Line two baking sheets with baking paper.
In a bowl, whisk together the gluten free flour, sugar, Xanthan gum and salt. Add the butter, egg, vanilla paste and knead everything together into a smooth, soft (but not sticky) dough.
Generously flour a flat surface and roll the cookie dough until about 3-4 mm thick. Slide a long off-set spatula underneath the dough to loosen any patches that have stuck to the work surface.
Cut out the cookies the the shape that you want and place them on the baking sheets about 5mm apart. One baking sheet at a time, bake the cookies for about 10-12 minutes or until light golden brown around the edges.
Allow to cool on the baking sheets for about 10 minutes, then transfer to a wire rack to cool completely.