I don’t like to turn up to a meal, or drink at a friend’s house without bringing along something. It’s how I was raised I suppose. In fact if I’m going to visit a friend mum still asks me what I’m planning on bringing! Because Pete and I were going to visit our friends Emma and Jim for tea and coffee, I thought biscuits would be the perfect answer to this dilemma, and as it turned out – I was right.
I have had a lot of interest in doing crescent biscuits before. I have seen numerous recipes for them, have eaten them quite a few times in the past, but had never gotten around to making them at home. After becoming gluten-free it also became imperative to find a recipe that ticked that box, but didn’t require hard to find ingredients.
The Gluten-Free Dessert Bible had the answer, with a recipe that was both delicious and simple, and which required no hard to find ingredients and very little effort as well! Their recipe is reminiscent of shortbread, although adding the almond meal and an egg to the mix made the biscuit softer and more like the kind of bikkie that melts in the mouth.
I couldn’t resist using the cake stands Emma had given me to photograph these biscuits, as it would mean I could also feature the beautiful purple Lisianthus flowers that mum and dad had brought home. I thought this would be a neat little treat for the dessert part of the Fiesta Friday anniversary! So wishing one and all a merry FF, the second anniversary part that is, and a lovely weekend!
The Gluten Free Dessert Bible’s
Makes: up to 20, Prep: 25-30 mins, Chill: 30 mins, Cook: 12-15 mins
- 200g unsalted butter, softened
- Icing sugar, plus extra for dusting
- Gluten-Free plain flour
- Almond meal
- Vanilla bean paste/vanilla extract
- 1 Egg
- Beat the butter and icing sugar together until pale and creamy, and then stir in the egg and vanilla.
- Add the sifted flour and almond meal and gently combine. At this stage the recipe said to fold, however mine wasn’t of folding consistency so I simply used the ole fingers and worked it together gently, and it had no adverse effects on the final product.
- Gather the dough into a ball and wrap in gladwrap, pressing on the top to flatten it slightly. Chill for 30 mins.
- Preheat the oven to 170C (160-170C fan-forced), and line two baking trays with baking paper.
- Take walnut sized pieces of dough and roll them out into little logs. Bend these logs into crescent shapes and pop them onto the trays, leaving a little space between for spreading.
- Bake for 12-15 mins, or until pale golden, and them bring out. You might need to leave them for a minute or so just so they’re not overly delicate when you try to shift them to a baking tray. But once you can move them, do so, as you still want them warm when you dust them thoroughly with icing sugar.
- Leave to cool completely, then serve!