Schär Gluten Free Rich Tea Biscuits

Product Information

Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

To cut-out biscuits, lightly dust your counter with gluten-free flour. Turn the dough onto the counter. Gently press it together and pat it into a rectangle. Avoid rolling out the dough with a rolling pin. The weight of a rolling pin can flatten the dough and make for dense biscuits. By the way, I feel obligated to clarify that the chocolate coating is actually the bottom of the biscuit, not the top. On the original store-bought kind, the name “Digestives” is printed on the top. My other two children like their texture and lightly sweet taste a lot. Of course, the chocolate coating doesn't hurt. Raisins: I don’t just use standard raisins but chocolate raisins, they’re tastier and more tolerable for those of you who are not the biggest fan of raisins. You can use normal raisins or swap with other currants like cranberries to make a Christmas tiffin.Keeping your butter cold until you're ready to bake makes this step easy-peasy. You're going to cut the butter in small slices and drop it into the flour. Then, with your hands, you're going to slowly work the flour into the butter until it's a crumbly consistency, as you can see below in the Step 2 image. Rich Tea Biscuits Steps 1 through 4 Step 3: Forming a Dough I never bake anything with just that blend, since I find it to be nearly impossible to work with whatever dough I use it in without the addition of a rice-based all purpose gluten free flour blend. In this recipe, just under half of the flour used in the recipe is made up of the whole grain blend. Sorghum flour: In place of sorghum flour, you can use gluten free oat flour in an equal amount by weight. It makes a slightly less crunchy biscuit. No bake tray bakes or fridge cakes are easy to make with children. They'll love bashing the biscuits and chopping the cherries. Key Ingredients in Chocolate Tiffin Raisins (or sultanas) and Cherries

Milk powder: You can use nonfat dry milk, whole milk powder, or even coconut milk powder for a dairy-free version. It took a while and a lot of experimenting together to come up with a recipe we liked but we got there and at the beginning of every week we set about making biscuits together. I really enjoy baking and experimenting and I absolutely love seeing how much my daughter enjoys working and rolling the dough and cutting the shapes out. 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!).Next pour the almond milk into the dry ingredients and again, using your well-floured hands, blend all the ingredients together until a dough forms. Once your dough ball is formed, put more flour on your hands and knead it for about 2 minutes. Step 4: Rolling Dough and Cutting Out Biscuits My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️ Whenever I'm trying to give gluten free baking that chewy, hearty, wheaty taste, I also use two ingredients that I call my whole grain gluten free flour blend: 75% sweet white sorghum flour + 25% teff flour. Salt. Adds flavor. Use table salt, not flaky or Kosher salt for this recipe. Table salt mixes easily and evenly into the dough.

I either use ordinary dark chocolate like Bourneville or, for preference, a really dark (70%+) chocolate mixed 50/50 with a nice milk chocolate. If I'm making this for children, I might use Cadbury's Dairy Milk instead, as mine prefer that. Secrets of Success Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin. Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it. 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: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.

We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable. 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. Crush the biscuits by bashing with a rolling pin or meat hammer inside a plastic bag. I can't find an eco-friendly alternative - apart from a paper bag and I don't have any. Maybe a cloth bag that's washable? You can also score the tiffin before you place it in the fridge, this means to pre-mark the tiffin into servings so that it will be easier to cut when chilled.Gluten free digestive biscuits are the lightly sweet, wheaty tasting British tea biscuits that are perfect with your afternoon cup. The chocolate's on the bottom!