Page 20 - Baking By Donna

Gluten-Free Nut Biscuits

Ingredients

125g unsalted butter, softened

100g brown sugar

2 Tbsp natural yoghurt

1 tsp vanilla extract
1 large egg, lightly beaten

150g rice flour

150g unsalted mixed nuts with sultanas, slightly chopped

Method

Pre-heat oven to 180C.

Line two trays with baking paper

With electric beaters cream butter and sugar until pale and thick. Add vanilla and

egg and mix to combine. Fold in flour, yoghurt and nut mix.

Roll slightly rounded tablespoons of the mix, flatten and put on trays.

Bake for 12 minutes or until golden. Cool on tray for 5 minutes and then transfer

to a cooling rack to cool completely. Makes 22 biscuits. Will last for up to 3 weeks

in an air tight container.

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