Almond and currant biscuits
Delight your taste buds with these irresistible Almond and Currant Biscuits, featuring rich butter and brown sugar, a hint of vanilla, crunchy almonds, and juicy currants. Enhanced with a splash of orange juice, these gluten-free treats combine white rice flour and corn flour for a perfectly crumbly texture. Perfect for any occasion!
- 22 Mar 2024
- Cook time 18 min
- Prep time 10 min
- 8 Servings
- 9 Ingredients
Indulge in the delightful combination of almonds and currants with these scrumptious biscuits. As a unique twist on traditional cookies, these biscuits are made using white rice flour and corn flour, making them a gluten-free treat that everyone can enjoy. Perfect with a cup of tea or as a sweet snack, these biscuits are sure to become a favorite. Let's get baking!
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
Add the vanilla extract and orange juice to the creamed mixture, beating until well combined.
In a separate bowl, whisk together the white rice flour, corn flour, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
Fold in the chopped almonds and currants, ensuring they are evenly distributed throughout the dough.
Use a tablespoon or a cookie scoop to portion out the dough, shaping it into small, even balls. Place them onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each biscuit. Gently flatten each ball with the back of a fork.
Bake in the preheated oven for 15-18 minutes, or until the biscuits are golden brown around the edges.
Remove the baking sheet from the oven and allow the biscuits to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Once completely cooled, serve your almond and currant biscuits with a cup of tea or coffee, and enjoy!
Tips:
- Ensure the butter is at room temperature before you start mixing to achieve a smooth and creamy texture.
- Toast the almonds lightly before adding them to the dough for an extra depth of flavor.
- If the dough seems too dry, you can add a little more orange juice, one teaspoon at a time, until the desired consistency is reached.
- For a festive twist, consider adding a pinch of cinnamon or nutmeg to the dough.
- Press the biscuits down gently with a fork before baking to give them a classic biscuit look.
- Keep an eye on the biscuits while baking; they should be golden brown around the edges but still slightly soft in the middle.
There you have it – delicious almond and currant biscuits that are perfect for any occasion. These biscuits not only taste fantastic but are also gluten-free, making them a delightful treat for those with dietary restrictions. Enjoy them fresh out of the oven or store them in an airtight container for a sweet snack anytime.
| Nutrition Facts | |
|---|---|
| Serving Size | 88 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 3.74g | 2% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 1.59g | 4% |
| Sugar 20g | 21% |
| Fat | |
| Fat 18g | 21% |
| Saturated 9g | 29% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 10mg | 2% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.11mg | 8% |
| Vitamin B3 1.18mg | 7% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 1.61mg | 2% |
| Vitamin E 1.32mg | 9% |
| Vitamin K 1.62ug | 1% |
| Minerals | |
| Calcium, Ca 80mg | 6% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 1.02mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 170mg | 5% |
| Selenium, Se 2.42ug | 4% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 12g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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