Schär Gluten Free Rich Tea Biscuits

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I either use ordinary dark chocolate like Bourneville or, for preference, a really dark (70%+) chocolate mixed 50/50 with a nice milk chocolate. If I'm making this for children, I might use Cadbury's Dairy Milk instead, as mine prefer that. Secrets of Success In place of sorghum flour, you can use gluten free oat flour in an equal amount by weight. It makes a slightly less crunchy biscuit. Lyle's golden syrup

My other two children like their texture and lightly sweet taste a lot. Of course, the chocolate coating doesn't hurt.

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Skip patting the dough into a rectangle. Simply scoop the dough right from the bowl, onto a parchment-lined baking sheet, or into a 10-inch cast-iron skillet. If you have a large ice cream scoop, use it for this. Use about ¼ cup of dough per biscuit. Bake until brown. McVitie's makes digestives, and something called Hobnobs. There are also other companies that make digestive biscuits, but I don't know if anyone else makes Hobnobs. I've never had them, but I understand them to be like digestives but seem to be oaty and heartier.

Whenever I'm trying to give gluten free baking that chewy, hearty, wheaty taste, I also use two ingredients that I call my whole grain gluten free flour blend: 75% sweet white sorghum flour + 25% teff flour. You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got. Cocoa While the dough rests, preheat your oven. Most ovens take about 15 to 20 minutes to come to temperature. It’s important to bake the biscuits in a preheated oven. A hot oven = light biscuits. It ensures the biscuit dough immediately hits the heat and starts to rise. If the oven is cold, the rise is delayed and butter melts slowly, not giving off as much steam. And, remember, don’t place the mixing bowl of dough on top of the oven. Keeping the biscuit dough cool is key. Cut or scoop biscuits. It’s up to you! Dairy-Free, Gluten-Free Biscuits: Replace the butter with an equal amount of cold dairy-free butter or shortening and the yogurt with a plain dairy-free yogurt. Some dairy-free yogurts contain sugar and starches which can change the texture of the final biscuits.

Biscuits taste best the day they are made. If you have biscuits left over, cover and store at room temperature. Warm them slightly before eating, either in a toaster oven, air fryer, or microwave. How to Freeze Gluten-Free Biscuits.

Butter: I use unsalted butter to make chocolate tiffin. If you like a slight salty taste in your desserts, use salted butter; margarine is also fine to use. Frankly, I've never been much of a dunker of things in my tea or coffee. After all, who wants chunks of food floating around at the top of their cup? The sound of it even grosses me out. But I've tested these biscuits over the last week in my coffee and tea and amazingly, they can withstand the dunk without falling apart. In fact, I've dunked for as long as 20 seconds and they've remained intact. Now that's something to celebrate! Rich Tea Biscuits (Vegan, Refined Sugar-Free) How to Make Rich Tea Biscuits If there’s one thing to remember before making gluten-free biscuits it’s this: keep things cold. The colder your ingredients, the lighter the biscuits. In the summer, or if you’re working in a very warm kitchen, chill a metal bowl in the fridge for about 20 minutes before making the dough. The most famous “digestive biscuits” are the original tea biscuit made by McVitie's. They're super popular in the U.K., and were first made in the late 1800's. Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin.Biscuits take about 15 minutes to bake. Look for them to be evenly brown. After baking, let the biscuits cool for about 10 minutes before eating. If you dig in too soon, the biscuits might have a gummy texture. It takes a few minutes for the gluten-free starches to cool and set up. It’s hard to wait but worth it. How to Store Gluten-Free Biscuits. We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable. My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️ No bake tray bakes or fridge cakes are easy to make with children. They'll love bashing the biscuits and chopping the cherries. Key Ingredients in Chocolate Tiffin Raisins (or sultanas) and Cherries

Crush the biscuits by bashing with a rolling pin or meat hammer inside a plastic bag. I can't find an eco-friendly alternative - apart from a paper bag and I don't have any. Maybe a cloth bag that's washable? Lyle’s golden syrup: This is a mild tasting invert syrup. In its place, you can use light corn syrup, which has no taste, just sweetness. I don’t recommend using maple syrup (less sweet, different texture), or honey (right texture, stronger taste), but honey will work. It will just add some unwanted flavor. Gluten-Free Flour. Use a gluten-free flour blend. Since flour blends vary from brand to brand, each blend produces different results. Use a blend that contains xanthan gum. If it doesn’t, add one teaspoon xanthan gum to the flour blend. Without it, the biscuits spread. The recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour.You can also score the tiffin before you place it in the fridge, this means to pre-mark the tiffin into servings so that it will be easier to cut when chilled. To American tastes, digestive biscuits may taste “only okay.” They're lightly sweet, but their appeal is mostly in the texture, which is crispy and almost a bit mealy (in a good way!). Sorghum flour: In place of sorghum flour, you can use gluten free oat flour in an equal amount by weight. It makes a slightly less crunchy biscuit.