These are a fantastic crunchy and tasty gluten free biscuit.
Chefs crisp brown rice biscuits are very easy to make and use only a few ingredients.
No additives or starches d in this crunchy gluten free biscuit recipe, all ingredients are 100% natural.
Also use no butter or dairy products are used in this recipe which makes it a great vegan biscuit recipe.
Ingredients for Brown Rice Biscuit Recipe
6oz Brown rice flour
3oz Light brown sugar
4oz Sunflower margarine
2 Tbsp Rapeseed oil or vegetable oil
3oz White rice flour
1oz Fine Cornmeal flour (fine polenta)
2 tsp Vanilla essence
Picture of brown rice biscuit pastry dough.
How to make crunchy brown rice biscuits
Mix together the brown rice, white rice, cornflour and sugar.
Add oil and margarine mix well or rub together using your fingers.
Little by little add tiny amounts of cold water until the mixture starts to clump together.
Do not pour a lot of water into the biscuit mixture or it will turn into a loose batter.
Do not pour a lot of water into the biscuit mixture or it will turn into a loose batter.
Bring the mixture together using your hands and mold into a ball of biscuit dough.
Take a piece of gluten free biscuit dough and place it onto a well greased and floured baking tray.
Spread the dough outwards using your fingers.
You should be left with a flat sheet of biscuit dough.
Take a sharp knife and carefully slice the edges off and cut the biscuit shapes directly onto the tray.
Use a skewer to place small holes in the
top of each biscuit.
Cook in a hot oven at 200C for 15-20 minutes or until golden.
top of each biscuit.Cook in a hot oven at 200C for 15-20 minutes or until golden.
Remove from the baking tin straight away and leave to cool on a cooling rack.
Once cooled store in an air tight container.
Enjoy Chef Jeenas tasty vegan gluten free crunchy brown rice biscuits.
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