Todays post has been written by the lovely Sam over at Petiteolive blog. She has newly been diagnosed with a wheat and gluten intolerance so makes gorgeous, yummy bakes to suit those needs. You can check out more of her recipes over at her blog, but for now enjoy this beautiful recipe and get baking!
I’m not going to deny it, the Great British Bake Off being back on TV has inspired me to get the old mixing bowls out and get creative! All my food posts are gluten and wheat free, and as you don’t usually get to see this on the bake off, I’ve taken inspiration from the show and made these adorable Bunting Biscuits! The biscuit recipe itself is super basic, as I wanted to get creative with the decorating side of things, but this still makes the most delicious, melt in the mouth biscuits!
To make the biscuits you will need:
250g Butter (softened)
140g Caster Sugar
1 Egg Yolk
2 tsp Vanilla Extract
300g Doves Gluten Free Flour
75g Chocolate Chips (optional)
1. Preheat oven to 180C/fan 160C/gas 4. Mix 250g of softened butter and 140g of caster sugar in a large bowl with a wooden spoon. Add 1 egg yolk and 2 tsp vanilla extract and beat together. Sift in the 300g of flour and stir until the mixture is well combined. (You might need to get your hands messy for this part)!
2. Once you have your dough rolled out cut into triangles, use a skewer to create two small holes for your ribbon or string to go through later.
3.Bake for 12-15 mins. When you take them out of the oven they will still be soft but will harden as they cool. Whilst the biscuits are cooling make your choice of coloured icing!
4. Now for the fun part. Decorate! Use a jam or spread to stick the icing onto the biscuit (I used a pre made one, but you can make your own) I used white icing to create polka dots and edible flower decorations. Finish off by carefully threading ribbon or string through your biscuits.
Eat & enjoy! Or just sit and look at them because, really, they’re too cute to eat.
For more gluten and wheat free recipes check out my blog Petite olive and follow me over on Twitter @petiteoliveblog x