Gluten-Free Crunchie Biscuit
Crisp, golden, and irresistibly satisfying, these Gluten-Free Crunchie Biscuits are the perfect treat for anyone seeking a sweet and crunchy snack without gluten. This easy-to-make recipe combines the wholesome charm of gluten-free all-purpose flour and a hint of xanthan gum for a tender yet sturdy base, paired with brown sugar and golden syrup for deep caramel-like sweetness. What truly sets these biscuits apart is the addition of rice crispies, bringing delightful pops of crunch to every bite. With just 15 minutes of prep time and a short bake, this recipe is ideal for quick weekday baking or hosting gluten-free friends and family. Enjoy them alongside your afternoon tea or as a charming addition to any dessert spread!
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Ingredients
- 150 grams Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Xanthan gum
- 100 grams Unsalted butter, softened
- 100 grams Brown sugar
- 2 tablespoons Golden syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
- 50 grams Rice crispies
Directions
Step 1
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
Step 2
In a medium-sized bowl, whisk together the gluten-free flour, baking powder, xanthan gum, and salt. Set aside.
Step 3
In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy.
Step 4
Add the golden syrup and vanilla extract to the creamed mixture and mix until well combined.
Step 5
Gradually blend the dry ingredients into the wet mixture until a dough forms.
Step 6
Gently fold in the rice crispies, ensuring they are evenly distributed throughout the dough.
Step 7
Scoop tablespoonfuls of dough and shape them into small balls. Place each ball onto the prepared baking sheet, leaving some space between each for spreading.
Step 8
Flatten each ball slightly with the back of a fork.
Step 9
Bake the biscuits in the preheated oven for about 10-12 minutes, or until they are golden brown around the edges.
Step 10
Remove the biscuits from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition Facts
| Serving size | 453.1 grams (453.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1976 |
| Total Fat 83.40g | 107% |
| Saturated Fat 51.80g | 259% |
| Cholesterol 218mg | 73% |
| Sodium 2036mg | 89% |
| Total Carbohydrate 309.40g | 113% |
| Dietary Fiber 5.10g | 18% |
| Total Sugars 135.40g | |
| Protein 7.90g | 16% |
| Vitamin D 0IU | 0% |
| Calcium 121mg | 9% |
| Iron 15mg | 83% |
| Potassium 252mg | 5% |
Source of Calories