Gluten free sugar biscuits

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Recipe's preparation

Cut the cream cheese into 8 pieces and allow them to soften on the bench.

Prepare the flour

Lightly toast the pumpkin seeds in a pan.




 




Grind the brwon rice and tapioca speed 7, 1 minute.




Add the white rice.  Grind speed 9, 1 minute.




Add the psyllium husk, cornflour and milk powder.  Combine speed 7, 10 seconds.




Add baking powder, baking soda and salt.  Mix speed 7, 10 seconds.




Empty flour mix into bowl.

prepare the dough

Melt butter (80C, speed 2, 1minute 30seconds, or until just melted)




Add sugar and cream cheese. Mix speed 3, 10 seconds.




Add egg and vanilla. Mix speed 4, 20 seconds.




Add flour mix speed 2, 30 seconds then speed 4, 15 seconds.




Transfer dough to a clean bowl and cover with cling wrap.  Place in refigerator 30 minutes.

cook biscuits

Heat oven to 180C.  Line 2 baking trays with baking paper.




Drop heaped soupspoon balls into extra sugar.  Roll in sugar then place on baking tray.  Flatten to about 1cm thick.  Work one biscuit at a time.




Bake 1 tray at a time, about 13 minutes until edges are just set and biscuits start to brown.




Cool 5 minutes before lifting to a wire rack.




Cool to room temperature and enjoy!