Gluten Free Cinnamon Freezer Biscuits
Easy to make, these Cinnamon Freezer Biscuits are perfect for unexpected guests or a sudden biscuit craving. Simply cut off the number of biscuits you require and bake for 10-15 mins. Gluten free with dairy and vegan options in the recipe.
Servings: 15 bicuits
Calories: 136kcal
Ingredients
- 250 g gluten free plain flour
- 110 g caster sugar
- 110 g unsalted butter or dairy free alternative (I use Flora plant butter) or dairy free alternative
- 1 egg(s) or flaxseed egg (see notes)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Sift the dry ingredients together in a separate bowl.
- In another bowl add butter and sugar and beat together until light and fluffy (look at top tip below)
- Add the egg (or flax seed egg - see notes) and vanilla and mix, finally add dry ingredients to make a stiff dough.
- Roll dough into a long cylinder shape - about the thickness of a large rolling pin.
- Wrap in foil/aluminium and pop in the freezer. Leave until firm or until you fancy fresh biscuits.
- NOTE: you can bake these immediately if you wish no need to freeze.
- Cook on 190°C | 170°C fan | 375°F/Gas 5 for 10-15 mins or when the biscuit is firm to the touch. For a crispier biscuit leave too cook in the oven with the door ajar.
Notes
Top Tip: I appreciate it's harder work if doing this by hand by try to make sure the butter is cold when you cream with the sugar or else you will not get the right consistency to the dough to allow you to roll into a sausage shape!
If you do run into problems, don't be tempted to add more flour, pop the bowl of mixture into the fridge for 10 minutes instead so it becomes easier to handle.
Flax Egg: to make 1 flax egg you need the following ingredients:
- 1tbsp ground flax seed
- 3tbsp water
- 1tsp psyllium husk (optional but does add elasticity to baking)
simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your 'egg' mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
- 1tbsp ground flax seed
- 3tbsp water
- 1tsp psyllium husk (optional but does add elasticity to baking)
simply add all ingredients to a glass and stir before measuring out the other recipe ingredients, by the time you come to use your 'egg' mixture it will have thickened to a frog-spawn consistency (thicker if you added psyllium husk)
Nutrition
Calories: 136kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 5mg | Potassium: 8mg | Fiber: 2g | Sugar: 8g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg