Schär Gluten Free Rich Tea Biscuits

Product Information

To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas. Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to take the air out and tie the bag shut before bashing it. You could break the biscuits by hand into a large mixing bowl like I did. You could use sultanas instead, which give a slightly less dark finish but, please, just use what you've got. Cocoa

My other two children like their texture and lightly sweet taste a lot. Of course, the chocolate coating doesn't hurt. Melting the chocolate without it turning grainy is the only challenge for this recipe. You can melt the chocolate in the microwave or over a basin of hot water. If you're unsure about it, see How to Melt Chocolate. Make Chocolate Tiffin Gluten-free Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller.Cocoa Powder: My favourite cocoa powder has got to be this cocoa powder. It’s fine, so rich and compliments the tiffin so well. Tiffin is full of chocolate and honey and is quite sweet, so I find using a dark and rich cocoa powder compliments the sweetness well. Avoid using drinking chocolate as it is already sweet and does not have a rich cocoa taste. It took a while and a lot of experimenting together to come up with a recipe we liked but we got there and at the beginning of every week we set about making biscuits together. Rich Gluten-Free Biscuits: For biscuits with a very soft and tender crumb: reduce yogurt to 3/4 cup and add one egg. Whisk the yogurt and egg together until smooth. Follow the directions above. The most famous “digestive biscuits” are the original tea biscuit made by McVitie's. They're super popular in the U.K., and were first made in the late 1800's.

My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️ Yes. Replace the butter with a dairy-free baking spread and the yogurt with a dairy-free alternative. Should I use a pan or skillet? Mix the dough. After adding the butter, stir in the yogurt. This is best done with a sturdy rubber spatula or a wooden spoon. If you used a food processor to add the butter, transfer the mixture to a mixing bowl. Food processors are great for adding butter. However, they tend not to incorporate liquid evenly. Stirring in the yogurt with a wooden spoon gives the best results.

If you want to cut your biscuits into rounds, start with a sharp cookie cutter. Using a sharp cutter helps the biscuits to rise. Dull cutters press the edges together preventing the biscuits from rising. As you cut, don’t twist the cutter. Doing this seals the edge of the biscuits and they don’t rise as high.