Sunday, December 8, 2013

Button Biscuits - {Gluten Free, Dairy Free + Soy Free}

I searched high and low on the net for a good button biscuit recipe. There were lots of cute ones around, but the recipes seemed more complex than I wanted to deal with. So I got out my Big Book of Beautiful Biscuits and browsed it's pages till I found something that I thought I could tweak to suit my needs. (MY Brother is both Gluten and Dairy intolerant, and my nephew is Soy intolerant, so that sometimes makes things a little bit of a challenge). It was actually Little Clam that found the recipe - Hundreds & Thousands Biscuits.

Here are my adaptations:


Print Recipe      

50g Nuttelex Lite
1/3 cup sugar
1 egg
3/4 teaspoon Vanilla
1 teaspoon (Sanitaruim) Almond Milk
2/3 Cup Gluten Free self-raising flour
1/2 Cup Gluten Free Plain flour
A range of different sprinkles, and coloured fondant**
extra Almond Milk

Round Cutter *

Cream the Nuttelex, add sugar in small amounts till mixture is light and fluffy. Add beaten egg, almond milk, and vanilla. Sift in self-raising flour a bit at a time, followed by the plain flour untill the dough is firm enough to handle. Refridgerate for a couple of hours (while you go off and do the millions of other things that you needed to do today). Roll out dough to a 3 - 4mm thickness (the type of flour we used makes the biscuits puff up quite a bit) between 2 sheets of greaseproof paper. Cut with a floured cutter. Place on a biscuit tray lined with greaseproof paper, brush with almond milk, and sprinkle with hundreds and thousands. Press on slightly. Bake in a moderate oven for 8-10 minutes. Allow to cool on trays.

* Round Cutter - I made mine from  a strip of a soft drink bottle taped together with packing tape since I didn't have any cutters small enough.

** I only put sprinkles on half of the cookies. The rest I baked without topping them and then cut out fondant circles later with the same cutter. I used a drinking straw to make the two holes in the middle of each one, and glued them on the biscuit by lightly brushing the back of the fondant with almond milk.

*** For ease of putting the sprinkles on neatly, place cutter of biscuit and sprinkle inside the perimeter.

Sharing here:
Nifty Thrifty Sunday


  1. I am getting on a plane and coming over just to have some tea and biscuits with you!!! What a wonderfully healthy recipe... and beautiful too! Merry, merry Christmas!!! xoxo jules

    1. Thanks Jules - know that you'd be welcome to drop in here any time you are in Aus!
      S x0x


Hello! Thanks for stopping by. I love comments. They seriously make my day. I read every one of them, and although I don't always get time to respond, know that I appreciate your taking the time to share your thoughts. You are welcome to pop in any time :)