Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller. Honey: Honey and golden syrup can be used interchangeably. If I have honey in the cupboard then I’ll use honey, likewise for golden syrup. Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to take the air out and tie the bag shut before bashing it. You could break the biscuits by hand into a large mixing bowl like I did. To American tastes, digestive biscuits may taste “only okay.” They're lightly sweet, but their appeal is mostly in the texture, which is crispy and almost a bit mealy (in a good way!). If you don't have sweet white sorghum flour, you can use an equal amount, by weight, of gluten free oat flour. It's similarly hearty. I imagine that the taste, then, is probably closer to Hobnobs, but I'm American, so, you know…

Combine the gluten-free flour, granulated sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse a few times to combine. If you're ready to bake, I invite you to gather your ingredients. Here's what you'll need for the recipe, which may already be in your panty: McVitie's makes digestives, and something called Hobnobs. There are also other companies that make digestive biscuits, but I don't know if anyone else makes Hobnobs. I've never had them, but I understand them to be like digestives but seem to be oaty and heartier. My other two children like their texture and lightly sweet taste a lot. Of course, the chocolate coating doesn't hurt. Easy and cheap to buy. Don't use Digestives - you'll get a completely different texture. You want some pieces of biscuit in your base. Chocolate

Top 5 Gluten-Free Biscuits

Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it. How to Store Gluten-Free Biscuits. In place of cornstarch, you can use arrowroot powder or even potato starch. You need a tasteless, pure starch. Sweet white sorghum flour GF Flour Blend: I originally developed this recipe for use with our gum-free gluten free flour blend along with the addition of some xanthan gum, and I believe that creates the perfect texture. But it still works using a xanthan gum-containing blend like Better Batter, which contains more xanthan gum than our addition.

Dairy-Free, Gluten-Free Biscuits: Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits. Cut the dough into 6 or 7 biscuits. You’ll have lots of dough left at this point. That’s a good thing. Place the biscuits onto a parchment-lined baking sheet or into a lightly greased 10-inch cast-iron skillet. Don’t bash the biscuits into very fine crumbs, you’ll want bigger pieces for texture. How Do You Cut A Chocolate Tiffin?

If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough. After mixing the biscuit dough, let it rest (sit in the bowl) for about 20 minutes while the oven heats. Resting the dough allows the gluten-free flour to absorb the liquid, making the dough easier to handle. It also reduces the gritty texture that sometimes occurs in gluten-free baked goods. How to Make Gluten-Free Biscuits. Tips and Techniques for Success. Make the Gluten-Free Biscuit Dough. Cocoa Powder: My favourite cocoa powder has got to be this cocoa powder. It’s fine, so rich and compliments the tiffin so well. Tiffin is full of chocolate and honey and is quite sweet, so I find using a dark and rich cocoa powder compliments the sweetness well. Avoid using drinking chocolate as it is already sweet and does not have a rich cocoa taste. Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough.