Again, a recipe request for plain sweet gluten free biscuits was requested by a listener to last Saturday’s ABC Hobart’s Jams and Preserves talkback.

These crispy biscuits are ideal for decorating, though they are lovely as they are with a cuppa. The spiced biscuits are especially delicious.

The plainer mixture can also be used for tarts cases (as for fruit mince tarts, or as per the photo here, lemon meringue tarts, made yesterday for a party).

Plain or Spiced Sweet Biscuits for decoration

Makes 30 biscuits approximately.

For the plainer biscuits:

125g butter, softened

125g sugar

1 egg

125g gluten free plain flour

125g gluten free self raising flour

Whisk the butter and sugar together until well combined, then whisk in the egg.  Combine the flours and then fold in with a metal spoon.

Wrap in cling film and refrigerate for approximately 30 minutes to one hour until the mixture firms up.

Hat oven to 160 degrees C (fan forced).  Line 2 baking trays with baking paper.

Roll out to about 6mm to 8mm thick on a surface that has been dusted with gluten free flour.

Cut into 6cm circles (larger if preferred) – or any shape for that matter. Place on trays, allowing a little room for spreading.

Bake for approximately 12 ton 15 minutes until golden brown (not dark brown though).

Remove from trays to a wire rack to cool, before storing in an airtight container.

For the spiced biscuits

Use exactly the same recipe but with the following adjustments.

Remove 4 teaspoons of the gluten free plain flour and replace it with 1½ teaspoons mixed spice, 1 teaspoon ground cinnamon, 1½ teaspoons ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves and a pinch of ground cardamon (optional).

Mix, refrigerate and bake as for the plain sweet biscuits.