Our biscuit barrel is always full with homemade biscuits and I really enjoy thinking of new flavours. At the moment vitamin C is high on our well being agenda. We are trying to eat plenty to keep us fit and well. So, touch wood, we are fighting fit for winter.
My son Ted and husband Howard are not great at eating whole oranges. So any way I can find to feed them the foods they won’t eat is a bonus. Oranges are packed full of vitamin C and they can help to protect the immune system. With the threat of the virus still hanging around I want us to be fit and healthy if it does come back. Hence, these delicious biscuits.
Makes 24 biscuits
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 100g, plus extra for dusting
- Ground flax seed x 50g
- Coconut sugar x 150g
- Baking powder x 1 tsp
- Vegan butter, ghee or unsalted butter (if not vegan) x 200g
- Orange x 1 (juice and zest)
- Ground sweet cinnamon or ground cinnamon x 2 tsps
- Start by mixing the gluten free oats, ground almonds, brown rice flour, ground flax seed, coconut sugar, ground sweet cinnamon and brown rice flour in the large mixing bowl.
- Cut the vegan butter, ghee or butter into chunks and put into the sauce pan.
- Put on a low to medium heat and stir until the butter has melted.
- It should take around 5 mins.
- Now grate the orange zest and put this into the melted butter.
- Cut the orange in half and squeeze the juice from the lemon removing any seeds that may fall into the butter.
- Mix the orange into the butter.
- Then finally add the butter to the ingredients in the bowl.
- Mix until they form a large ball and use your hands to do so if you need to.
- Using the extra brown rice flour roll out the dough.
- Roll out the dough to about a half centimetre thickness.
- Use the cutter and cut your biscuits.
- Repeat the process until you have used all the dough.
- Place the biscuits onto boards and put into the fridge for about thirty minutes.
- Preheat the oven to 180°C or gas mark 4.
- Place on the baking tray and bake for around 12 – 15 minutes or until golden brown.
- Finally place on a cooling rack and leave to cool.
- Then serve with a nice cup of tea or coffee and enjoy.
Orange and Cinnamon biscuits were very well received by my husband and son. They really enjoyed eating them and it’s one I will definitely be making again. When these biscuits are stored in an air tight container they will last a good couple of weeks. They also make a fantastic presents for a friend or relative. Or hungry mum like mine. However or should I say, whoever you enjoy these biscuits with, as always, please enjoy. Thank you xxx