This time they’re wheat/gluten/dairy free! And no one would ever know if you didn’t tell them, they taste that good. Seriously. As an added bonus they are really easy and quick to make, so they are perfect for taking to work or to a friend’s place for afternoon tea (except if you nearly eat them all yourself first, like I did when I visited my friend Katy recently…)
180g Nuttelex (or other non-dairy butter substitute)
1 cup caster sugar
2 cups plain wheat/gluten free flour
½ teaspoon baking powder
jam (I like raspberry or strawberry, but whatever you like)
¼ cup plain wheat/gluten free flour, extra
Preheat oven to 180C. Cream the Nuttelex and sugar, then add the egg and beat well. Stir in the flour and baking powder until you have a dough that’s not too sticky, but not too crumbly. If it’s too sticky at this point, gradually mix in some of the extra flour until it’s just right.
Roll small balls (about half a tablespoon) of dough and put them on a lined baking try, then lightly press them down to flatten them with the palm of your hand. Make a hole in the centre of each biscuit (I use the handle of a wooden spoon) and fill with jam. Bake for 15 minutes, then cool on trays for 5 minutes before transferring them to a wire rack. They store pretty well in an airtight container.