My 10 Favourite Gluten & Dairy Free Biscuit Recipes

  1. Gluten and Dairy Free Custard Creams

2. Gluten and Dairy Free Jammy Dodgers

3. Dairy & Gluten Free Flourless Chewy Chocolate & Cinnamon Cookies

4. Gluten and Dairy Free Chocolate Mint Macarons

5. Gluten and Dairy Free Chocolate Hobnob Style Biscuits

6. Gluten and Dairy Free Cinnamon Sugar Cookies

7. Dairy and Gluten Free Jaffa Cakes

8. Gluten & Dairy Free Scottish Shortbread

9. Gluten and Dairy Free Chocolate Orange Cookies

10. Gluten and Dairy Free Banana and Peanut Butter Cookies

Gluten and Dairy Free Gingernuts

serves / makes 8
12 prep time
12 mins cooking time

Description

You can’t beat the simplicity of the humble gingernut! Either enjoyed on its own or dunked in a cup of tea. This is my recipe so everyone that is gluten and dairy free can enjoy them again.

Enjoy!

Fx

Ingredients

  • 25g dairy free spread
  • 40g golden syrup
  • 65g gluten free self-raising flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 tablespoon caster sugar

Method

  1. Preheat the oven to 180 oC
  2. Place the dairy free spread and golden syrup in a small saucepan and melt over a medium heat
  3. Place the flour, sugar, cinnamon and ginger in a large bowl
  4. Mix until well combined
  5. Pour in the syrup mix and stir until a smooth dough is formed
  6. Divide the dough into 8 balls and place on a baking sheet and flatten into discs
  7. Bake in the oven for 12 minutes
  8. Transfer to a wire rack and allow to cool completely before enjoying with a cup of tea!

Gluten and Dairy Free Custard Creams

serves / makes 15
15 prep time
15 mins cooking time

Description

This recipe is for the humble custard cream, without the gluten and dairy. The biscuit is lovely and light and crumbly and the benefit of making them yourself is that you control the amount of filling, better than the miserable amount in the shop bought versions!

I used the Organ gluten and dairy free custard powder.

Enjoy!

Fx

Ingredients

custard cream

For the biscuits:

  • 200g gluten free plain flour
  • 50g dairy free custard powder (I used Orgran)
  • 1 teaspoon baking powder
  • 75g caster sugar
  • 125g dairy free spread
  • 1 egg
  • 1 tablespoon dairy free milk

For the filling:

  • 75g dairy free spread
  • 125g icing sugar
  • 2 tablespoons dairy free custard powder

Method

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  1. In a large bowl place the flour, custard powder, baking powder and sugar
  2. Rub in the dairy free spread
  3. Mix in the egg and milk until it forms a smooth dough
  4. Wrap the dough in clingfilm and chill for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the dough to about ½ cm thick
  7. Cut out rectangles about 5cm by 3cm
  8. Place on a baking sheet and bake in the oven for 15 minutes
  9. Cool completely on a wire rack
  10. Make the filling by beating together the dairy free spread, icing sugar and custard powder
  11. Sandwich the biscuits together

Gluten and Dairy Free Jaffa Cakes or Lewis’ Half a Cakes

serves / makes 10 Jaffa Cakes

Ingredients

For the base:

  • 2 eggs
  • 50g caster cugar
  • 50g gluten and dairy free plain flour
  • 1/2 teaspoon xanthan gum

For the Orange Filling:

  • 135g orange jelly cubes
  • 1 tablespoon orange marmalade
  • 125ml boiling water

For the Topping:

200g dairy free chocolate

Method

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  1. Cut the jelly into small cubes and pour over the boiling water
  2. Stir until the jelly cubes are fully dissolved
  3. Stir in the orange marmalade and pour into a shallow dish, the jelly should be about 1 cm thick
  4. Place in the fridge until set
  5. Preheat the oven to 180 oC
  6. To make the base, beat together the eggs and caster sugar in a bowl over a pan of boiling water until light and fluffy, about 5 minutes
  7. Remove from the heat and add in the plain flour and xanthan gum, stirring until fully combined
  8. Divide the mixture between 10 muffin trays, about 1 teaspoon in the bottom of each
  9. Bake in the oven for 8-10 minutes
  10. Remove from the muffin trays and allow to cool complete
  11. Once the jelly is set, remove from the fridge and cut out circles a little smaller than your bases
  12. Melt the dairy free chocolate in the microwave
  13. Place the jelly circles on top of the bases and pour over the melted chocolate
  14. Let the chocolate set and then enjoy!

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Gluten and Dairy Free Custard Creams

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This recipe is for the humble custard cream, without the gluten and dairy. The biscuit is lovely and light and crumbly and the benefit of making them yourself is that you control the amount of filling, better than the miserable amount in the shop bought versions!

I used the Organ gluten and dairy free custard powder.

Enjoy!

Fx

Gluten and Dairy Free Custard Creams Recipe