Gluten Free Orange Freezer Biscuits
Such a simple Gluten Free Freezer Biscuit that's versatile, doesn't mind being different flavours and can be kept fresh for well over a month in the freezer. Now you can have fresh biscuits in under 15mins!
Servings: 20 biscuits
Calories: 95kcal
Ingredients
- 225 g gluten free plain flour
- 100 g butter or dairy free alternative, I use Flora
- 100 g caster sugar
- 1 egg(s) or flax seed egg (see notes)
- zest of one orange
- 10 drops orange extract
To make orange icing (for 12 biscuits)
- 2 tsp water
- 9 tsp icing/confectioners sugar
- few drops orange extract
Other topping suggestions
- 40 g melted chocolate (plain, milk, white) or dairy free alternative
Instructions
- In a mixing bowl add the butter and caster sugar and beat well to combine until light a fluffy.
- Add the egg or flax seed egg (see notes) and extract and repeat beating until incorporated.
- Add the flour and orange zest and beat to combine, the mixture will be a very soft dough, if too soft pop into the fridge to stiffen the mixture before handling.
- On a floured surface roll the dough into a cylinder shape about the thickness of a large rolling pin.
- Wrap in aluminium foil
- Transfer to the freezer for at least 30mins if making biscuits that day.
- Preheat the oven to 180°C |160°C fan | 350°F | Gas 4 Bake the biscuits for 10-15 mins. Remove and cool completely.
- TOP TIP: for a crispier biscuit, leave to cool in the turned off oven with the door ajar.
To make the icing topping
- Mix 2 tsp of water or orange juice with the icing sugar, then drizzle onto each cooled biscuit.
To make chocolate topping
- simply melt the chocolate for a few seconds in the microwave and drizzle over the cooled biscuits.
Notes
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)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
- 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)
Then just add to your baking as you would an egg. For 2 eggs double the ingredients but note that recipes that require more than two eggs may fail due to lack of support in the structure.
Nutrition
Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 39mg | Potassium: 4mg | Fiber: 1g | Sugar: 6g | Vitamin A: 137IU | Calcium: 9mg | Iron: 1mg