Almond and currant biscuits
These almond and currant biscuits are a gluten-free treat made with white rice and corn flour, offering a delightful mix of nutty and fruity flavors. Perfect for a sweet snack or pairing with tea, they are easy to make and satisfying to enjoy.
Cook time 18 min
Prep time 10 min
Ingredients:
2/3 cup butter1/2 cup brown sugar
1 tsp vanilla extract
1/3 cup almonds
1/2 cup currants
2 tbsp orange juice
1 cup white rice flour
1/2 cup corn flour
1 tsp baking powder
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!
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!
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.
Almond and currant biscuits FAQ:
Bake the almond and currant biscuits in a preheated oven at 350°F (175°C) for 15-18 minutes, or until they are golden brown around the edges.
The biscuits are done when they are golden brown around the edges and firm to the touch. You can also check the bottom; it should be lightly browned.
Yes, you can store the biscuits in an airtight container at room temperature for up to a week. For longer storage, consider freezing them.
You can substitute currants with raisins, chopped dried cherries, or any dried fruit of your choice, though the flavor will vary slightly.
Using a different flour may affect the texture and may not yield gluten-free biscuits. If gluten is not a concern, you can try all-purpose flour, but adjustments may be needed.
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.
Nutrition per serving
8 ServingsCalories 370kcal
Protein 3.74g
Carbohydrates 50g
Fiber 1.59g
Sugar 20g
Fat 18g
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