These biscuits are crisp and light and keep really well. Great with a coffee or cup of tea. The flavour is so mild you can give them to your wheat eating friends and they will never know. This is for a small batch of about two trays. They are also FAILSAFE.
(By cream together I just mean beat well, I just use a hand whisk for this)
1/2 cup caster or white sugar
1 tsp vanilla
1/3 cup mild oil of choice (I use sunflower oil)
Then sift together and add:
1/2 cup arrowroot/tapioco starch
1/4 cup potato starch
1/4 cup quinoa flour
1/4 tsp salt
1/2 tsp cream of tarter
1/4 tsp bicarb
Stir well until mixture is well combined. It is not as stiff as a “normal” biscuit mix. Drop well-spaced teaspoons of mix onto tray lined with baking paper. The mix will spread a bit right away. You can sprinkle a topping on if you like – choc cips, currents, chopped nuts etc.
Bake at about 170 deg cel (moderate oven) until lightly golden brown – usually only about 10 mins max.
Remove from tray onto cooling rack – they are soft when first out of the oven but then quickly firm up into a love crisp texture.