A friend of mine has been making this recipe for decades using standard wheat flour. When she substituted Rupanyup Living chickpea flour, these yummy biscuits took on a whole new level of yumminess (and became instantly gluten free)!
Before you begin
Preheat the oven to 220 degrees centigrade.
Prepare biscuit trays by lining them with ungreased baking paper
Put a fork into a heat-proof measuring jug and boil the kettle. When it comes time to bake the biscuits, you'll fill the jug with hot water to heat the fork for perfect results!
Ingredients
90 gm butter or margarine
1 egg
120 gm white sugar
60 gm brown or raw sugar
1 egg
t tablespoons crunchy peanut butter
180 gm Rupanyup Living chickpea flour
1 level teaspoon of bicarb soda
1 tablespoon milk
Pinch of salt (optional, to taste). I generally add a pinch if I'm using unsalted butter and unsalted peanut butter.
Mix
- Cream butter and sugars.
- Beat in the egg.
- Add the peanut butter and beat again.
- Add half the dry ingredients and mix in thoroughly.
- Add the milk.
- Add the remainder of the dry ingreadients and mix.
Form and bake
- Roll the mix into balls about the size of amedium walnut.
- Place on ungreased trays (line with ungreased baking paper for easy clean up)
- Flatten with a hot fork.
Makes 2 dozen
Store in an airtight container.
These biscuits also keep for up to 3 months in the freezer (though we have yet to test the limits. They're usually gone in less than a week!)