I couldn’t find a decent recipe anywhere for savoury gluten free biscuits that didn’t have cheese in! So I made my own. This recipe can be easily adapted to use whichever spices or flavours you fancy.

Makes approx. 15 biscuits

Ingredients

• 90g plain gluten free flour (I used a mix of rice, corn and buckwheat flours)
• 25g gluten free oats
• 1 tsp ground cumin
• 1 tsp baking powder
• ½ tsp xanthan gum
• 50g dairy free spread or butter (I used Pure Sunflower Spread)
• 30g/2 tbsp apple purée
• 1 medium sized egg, beaten
• Cumin seeds to top

Method

1. Preheat the oven to 160ºc (fan), and line or lightly oil a baking sheet.
2. In a food processor, pulse the flour, oats, cumin, baking powder and xanthan gum to combine.
3. Add in the butter/spread and pulse until a breadcrumb-like texture forms.
4. Add in the apple purée and egg, reserving a little egg to brush on the biscuits; and pulse again to bring the dough together.
5. Tip onto a floured surface, and lightly knead to combine.
6. Using a rolling pin, roll the dough to about the thickness of a pound coin, and cut into your desired shapes; re-rolling to use all of the dough.
7. Brush the biscuits with the reserved egg, and sprinkle a few cumin seeds on each one.
8. Bake in the oven for 12-15 minutes, until lightly browned. Cool on a wire rack before serving or storing.