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Pukka Tea Mint Biscuits

A gluten free, dairy free and low FODMAP biscuit recipe inspired by three mint Pukka Tea.

Ingredients

  • 1 tsp mint extract
  • 340g gluten free plain flour
  • 85g caster sugar
  • 85g golden syrup
  • 85g dairy free margarine I used Vitalite
  • half a beaten egg for me this was approximately 30ml
  • 1/4 tsp baking powder
  • 3/4 tsp xanthan gum

Instructions

  • Preheat your oven to 140C.
  • Cream the sugar and dairy free margarine into using an electric whisk until smooth. (I used a standing mixer but you can also you an electric hand mixer.)
  • Then add in golden syrup and mix briefly until combined once more.
  • Add your half a beaten egg and mint extract and mix on a medium/high speed until fully mixed in.
  • Next, add your gluten free flour, baking powder and xanthan gum (ideally sift it). Mix on a medium speed until the dough is well formed and a little sticky.
  • Bring the dough together into a flat ball and wrap in clingfilm. Place this in the fridge for around an hour. This will take the stickiness out of it and make it ready for rolling.
  • Before you roll out your dough allow it to get a little closer to room temperature again.
  • On a very lightly floured surface, roll out your dough to the thickness of a pound coin. Use your biscuit cutters to cut your shape.
  • Place these onto a baking sheet.
  • Place into the oven for 25 minutes, one tray at a time (my biscuits were very small at around 4cm square, so if you use large biscuit cutters, they may need a little longer - 30/35 minutes possibly)
  • Once the biscuits are done, place them on a cooling rack. Once cooled, you either eat them, or ice them.
  • Enjoy!