Gluten Free Peanut Butter Cookies
Diets are hard. Allergies are hard. Finding recipes that work can also be hard but search no further! You have hit the jack pot for a classic Peanut Butter Cookie recipe that is both gluten free and keto-friendly. These were my absolute favorite growing up, making them as an adult was nostalgic and also quite easy! I encourage you to give it a try.
Since the turn of the 20th century, traditional peanut butter cookies have been made.
These sweets are difficult to live without and are adored for their flavor and texture. If you follow the ketogenic diet, you are well aware that you cannot consume carbohydrates and sugar. Fortunately, you won’t have to give up these traditional cookies with this version.
You’ll be one step closer to this nutritious, guilt-free, and most importantly, tasty treat using basic keto-friendly & gluten free ingredients!
They are full of delicious peanut butter and are soft and chewy. Most importantly, this dish is simple. The entire process only takes 20 minutes. There is no better way to put it.
- 1 cup peanut butter
- 1/2 cup low-calorie sweetener (i.e. Swerve)
- 1 egg
- 1 teaspoon sugar-free vanilla extract
- 1 tablespoon butter
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment or waxed paper.
- Combine the peanut butter, sweetener, egg, vanilla, and butter in a bowl. Keep mixing until you form a dough.
- Shape the dough into 1-inch balls. Place them on the lined baking sheet. Make a criss-cross indentation by pressing a fork into the balls horizontally then vertically.
- Bake the balls for 12 minutes for chewy cookies, or 14 if you want them with a shortbread-like texture. Let the cookies sit on the baking sheet for 1 minute before transferring onto a wire rack to cool.
This recipe allows for some autonomy. Pick your favorite peanut butter and get to baking! Plus you can throw the classic fork design or change it up to your own artistic endeavors. Regardless, give this a try, see what you think – I bet it brings back some tasty memories.
No bake cookies? Sign me up. These gluten-free no-bake cookies will not only taste good but, dare I say, help you on the healthier side of things! These cookies can work both for an after supper snack or an extra bite with your morning coffee. Utilize those oats that have been in the back of your pantry for a few months. Get to the no baking!
No Bake Cookies
These no-bake cookies were among the very first that I ever baked as a child, and they remain a perennial favorite.
The combination of cocoa powder and peanut butter results in a wonderfully fudgy treat. And let’s face it, who can resist chocolate and peanut butter? Around our house, it’s a traditional favorite that never gets old.
For those late-night munchies, try these no-bake cookies. a snack for after school. Or really every time you’re in the mood for something straightforward and delicious.
When you combine peanut butter, chocolate powder, milk, sugar, and quick oats, it’s easy to get things right.
3 tablespoons unsweetened cocoa powder
2 cups white sugar
1/2 cup milk
1/2 cup butter
3 cups quick cooking oats
1/2 cup crunchy peanut butter
1 teaspoon vanilla extract
1. In a medium saucepan, bring the cocoa, sugar, milk and butter to a boil over medium heat. It’s important to bring these to a boil verrrrry slowly. Once they reach a rolling boil, boil for 60 seconds. Use a timer!
2. Pull the saucepan off the heat after boiling. Add in the oats, peanut butter and vanilla. Mix well.
3. Allow the mixture to cool for 1 minute and then drop by teaspoonfuls onto wax paper. Once cookies are placed on wax paper, allow them to cool until hardened.
So what do you think? Sound easy enough? Why not make this something that’s a constant when it’s that easy. Quick, gluten free and full of flavor. I even throw these in a cooler sometimes to have by the pool! Ready to go whenever you need….chocolate.
Gluten Free Custard Creams
February is the perfect time to talk about custard creams. It’s a month of love. That’s what custard powder was born out of. See, Alfred Bird invented the custard powder back in 1837 for his wife so that she could indulge in a treat we all enjoy. She was allergic to eggs and so he found a way to create it from scratch without the eggs. How romantic!
Custard creams didn’t exist until later, though. They have supposedly been around since 1908 and have been one of the Brits’ favourite biscuits. In a poll that surveyed 7,000 people, 9 out of 10 people chose the custard cream as their favourite biscuit. The secret must lie in how ‘fun’ it is to eat them. Do you simply bite into them? Lick the cream around the edges or open the biscuits?
Nevertheless, there are tons of different types of custard creams as well as recipes, including their unique flavours. In this article, you’ll learn how to make them gluten-free!
What are gluten free custard creams?
Simply put, they’re custard cream biscuits that don’t contain gluten that you’d normally find in the flour used to make them.
Why gluten free custard creams? Who are they intended for?
For some, free from gluten is their preferred way of eating, while for others it’s the only safe choice to protect their health.
“A gluten-free diet is recommended for people with celiac disease, gluten-sensitivity or the skin disorder dermatitis herpetiformis. A gluten-free diet may be helpful for some people with irritable bowel syndrome, the neurological disorder gluten ataxia, type 1 diabetes and HIV-associated enteropathy.” – Jennifer K. Nelson, R.D., L.D.
Are gluten free custard creams easy to make?
Yes, it’s easier than you think. They only take 15-20 mins to prepare, 10-15 minutes to bake and an additional 20 minutes to chill if you wish. See how easy they are to make in the recipe below.
Why make them yourself at home?
Buying custard creams at a shop is fine, but you have no control over what and how much of it is in them. Not only that but oftentimes they’re rather crumbly, gritty and dry. Not their usual fluffy, soft and yummy selves. And let’s be honest, nothing beats homemade.
Are custard creams gluten free?
The custard creams you find in supermarkets are typically not gluten-free but there are many that are. They’re easy to make at home, whether they’re gluten free or not.
Does custard contain gluten?
Unless it’s made with flour, it doesn’t contain gluten. Custard is based on a mixture of egg and dairy and without grains, it has no gluten.
Which custard powder is gluten free?
The type of custard powder that contains starch or gluten-free flour.
Is Birds custard powder gluten free?
Yes, the ingredients are gluten-free, however, there may be a risk of cross-contamination with other foods depending on the preparation.
What you’ll need to make gluten free custard creams
- Kitchen scale to measure ingredients
- Baking tray
- Baking paper
- Fork or cooling rack
- A mixing bowl or two
- Electric whisk or a mixing spoon/spatula
- Custard cream mould (or rolling pin and biscuit cutter)
- Butter knife
What flour you’ll need
Any gluten-free flour will do. It’s what will make your custard creams gluten-free. If you want to go further, you can find dairy-free butter.
How to make gluten free custard creams
These are really simple, quick and easy to make.
Serving: 15 Gluten Free Creams
Preparation time: 15-20 mins
Cooking time: 10-15 mins
Total time: 30-35 min
Longer if you decide to chill the dough and/or make the traditional print
- Line a baking tray with a non-stick baking paper or silicone one.
- Preheat your oven to 160-180C/320-356F.
- To start with, you’ll need some butter in a medium-sized bowl. Give it a quick mix to loosen it up. Ideally, you want to use an electric whisk. But a fork or spatula will do, too.
- Then you’ll need to add the caster sugar. If you don’t have custard sugar you can use regular icing sugar. But you’ll need to use a bit less because icing sugar ends up being a lot sweeter for the same amount of weight.
- Whisk and mix that together until the butter is pale and fluffy.
- Using a sifter, add in your gluten free flour, custard powder and baking powder.
- Mix it all up until it all comes together in a uniform shape. It’ll be bread crummy at first but it eventually comes together in biscuit dough. Your dough is now ready. Your biscuit dough is good to be shaped.
- You can roll it out and stamp out the shapes. But if you want it done quickly and easily, make little balls into about a walnut size and place them on top of the sheet that you prepared at the start.
- Use a cooling rack or fork to flatten the balls out using gentle pressure.
- Bake in the oven for 10 to 15 mins.
- When you’re baking your biscuits you want to look for them to just ‘browning’ on the edges. That’s when you know that they’re done. If you bake them too much they become too dry and crumbly. Take them out and let them cool completely.
chill the dough (optional)
- Put the tray of dough biscuits in the fridge and leave it there for about 20 minutes to chill (alternatively go for the freezer for about 10 minutes)
- In the meantime, pre-heat the oven to 180 C/350 F/Gas 4.
- When the dough biscuits have chilled, space them out evenly to make sure they have room to grow in the oven.
ingredients for the cream filling
- 60 g or ¼ cup of unsalted butter (room temperature)
- 120 g or ¾ cup + 1 tbsp of icing sugar
- a few drops of vanilla extract, or vanilla essence
Double the amount of icing sugar to butter.
- Put your unsalted butter in a mixing bowl. Give it a quick mix to soften and loosen it up before adding the icing sugar.
- Add the icing sugar carefully. Ideally in a few batches to avoid a sugar explosion. Mix slowly and gently.
- Add a couple of drops of vanilla extract between the icing sugar batches. The better quality of the vanilla extract, the better the result. You get the purest form of vanilla rather than a synthetic flavour. If you only have the vanilla essence, you can use that but vanilla extract is, for this reason, better than the essence.
- Optional: add custard powder to the buttercream filling as well if you can’t get enough of the custardy flavour.
- Add the intensity and speed of the electric whisk to make the buttercream lighter and fluffier. It’ll be smooth and creamy. Aim for a pale colour again. You can add some extra custard powder into the buttercream as well and mix it through. If you don’t want it too custardy then skip it.
- All that’s now left to do is to scoop a bit of the cream onto a knife, spread it on one cookie and sandwich it with another. For a fancier look, you can put the cream in a piping bag and feed it through that. Depends on how much time and patience you have. And how long you can wait before you get to eat these delicious cookies. Spread it out nice and even.
If you pile a bit more in the middle and squish two biscuits together creating a sandwich biscuit it will get spread out evenly to the sides.
Note: Custard powder is easy to get in the UK but if you live somewhere else, you can find a British store that’ll likely have it. Or you can find it on Amazon.
How to get the traditional pattern on the biscuits
This is optional if you want the traditional custard cream print on the biscuits using a custard cream mould.
- Dust the surface of a custard cream mould with gluten free flour so that the biscuit dough doesn’t stick to it.
- Scoop out about a teaspoon of the biscuit dough using a butter knife or spoon and transfer it into the mould. Spread it out evenly.
- Ensure you work on a firm surface. Put the mould on a piece of baking paper and push down fairly firmly on the plunger for a few seconds.
- Push the moulded biscuit out onto the baking tray. Each biscuit should be about ¾ cm thick.
- Repeat the process of dusting, filling and moulding until you’ve used all the dough. Viola! Your traditional biscuits are ready.
Take your fresh gluten free custard creams out of the oven and serve them. They’re now ready to be devoured with your favourite cup of tea. Lick away!
Curious about the true gluten-free deal? Try these gluten-free custard creams.
Try our oat cookies recipe
Gluten-free oat cookies
If you’ve been looking for a delicious, sweet and chewy gluten-free cookie, then look no further than this easy gluten-free oatmeal cookies recipe. Using good old fashioned oats, you can really make yourself a gluten-free baking treat.
You can pull out this gluten-free oatmeal cookies recipe for any occasion. They are a great baked treat for visitors and a more healthy alternative snack for kids compared to traditional cookies. You can even just bake a batch for yourself to enjoy.
This oat cookie recipe is so versatile, delicious and, best of all, easy; you’ll be baking it non stop.
There are no complicated steps to make gluten-free oatmeal cookies, and everything gets mixed into one bowl. This really is a no-fuss but fun recipe to make.
Speaking of no-fuss but fun, If you are looking for a recipe to do with your kids, then these gluten-free oatmeal cookies are a sure winner. You can’t really go wrong with these, so you’ll have a successful bake each time. This gluten-free oatmeal cookie recipe really is easy gluten-free baking.
Read on to bake the best gluten-free oatmeal biscuits.
Gluten-Free Oatmeal Cookie Method
Now it’s time to make your oatmeal cookies recipe. Before you start any ingredient mixing, you need to preheat your oven to 350 f so the oven can get to the right temperature by the time your cookies are ready to bake.
- Add the oatmeal flour OR gluten-free flour blend, gluten-free oats, salt, baking powder and chocolate or raisins to a bowl and mix well until they are through and evenly mixed through.
- Melt the butter.
- Add the melted butter, brown sugar, maple syrup and egg to the first step in the method and mix well. You can use an electric mixer to help. You may need to mix for a while as it will be a very thick cookie batter.
- You need to make sure that everything is thoroughly and evenly mixed. Make sure any optional additions such as raisins or chocolate chips are evenly spread throughout and not clumping in one part of the mixture.
- Once you have made your oatmeal cookie dough, you will need to chill in the fridge for at least 3o minutes. This will allow you to both shape your oatmeal cookie dough as well as help your cookies stay firm and in shape while they are baking (baking them at room temperature means they will most likely spread out too much on your baking sheet).
- Now there are two ways of making your cookies out of the oatmeal cookie dough you have made. You can use a cookie scoop and scoop out your cookies onto the parchment paper and baking tray. Alternatively, you can put your cookie dough mixture between two sheets of parchment paper and roll it out to about 1,5 cm thick and use cookie cutters to shape your gluten-free cookies.
- Now place your cookies into the oven and bake for 14-16 minutes. Look out for slight browning around the edges, and you’ll know it’s time to take them out.
- Allow to cool.
- If you have decided to add a chocolate topping to your cookies, melt the chocolate chips over a bane-Marie. Once the chocolate chips have melted, spread it over the gluten-free oat biscuits, then let the chocolate harden.
- Whether you have chosen a chocolate topping or not, store your cookies in an airtight container to keep them fresh.
Gluten-Free Oatmeal Cookie Variations
This is such a great recipe because you can really make It your own. There’s not much you can do to these oatmeal cookies for them to go wrong, and you can have lots of fun experimenting.
So while we have suggested either oatmeal chocolate chip cookies or gluten-free oatmeal raisin cookies, you can actually add anything you like.
Things like chopped apple, other dried chopped fruits such as apricots Would be really refreshing within this recipe. You could even make this oatmeal cookies recipe very decadent by adding white chocolate chips or dark chocolate chips.
Get creative and see where this recipe can take you. You can also make your cookies holiday-friendly add other spices such as nutmeg, ground cloves and ginger if you’re planning on making these around the holidays.
There is no end to the fun you can have with this gluten-free oatmeal recipe, and you can surprise guests with new and improved variations of this recipe. Though the oatmeal chocolate chip cookies are a real favourite with almost anyone.
If you are baking with kids, changing the recipe up adds an extra level of excitement for them, almost as if it’s a new recipe you are baking together.
FAQ’s and helpful tips.
While this gluten-free oatmeal cookies recipe is really easy, there are a few things to consider to get it just right. You should be able to use the answers here to find out anything you need, so this recipe foes to plan.
Do oats contain gluten?
Some people are unsure whether oats are truly gluten-free. Oats are definitely gluten-free. However, there is sometimes some confusion as oats can often be processed in the same factory as gluten-containing products. Therefore there can be cross-contamination with some oats and so make sure you use gluten-free oats to make sure your cookies are gluten-free.
Can I make this recipe dairy and egg-free?
Yes, it is definitely possible to make these gluten-free oatmeal cookies dairy-free. There are many brands of vegan butter that you can use as an alternative. You can also use coconut oil at a 1:1 ratio instead of butter. Don’t forget chocolate chips contain milk, so omit these or replace them with another alternative such as raisins.
If, however, you still want to make dairy-free gluten-free oatmeal chocolate chip cookies, you can easily source dairy-free chocolate chips from your local supermarket.
These oatmeal biscuits can be made egg-free by using a flax egg. You can do this but mixing one tablespoon of flax meal with three tablespoons of water and chill in the fridge for 15 minutes, where it will thicken. You can use this as your egg alternative.
Another egg alternative is to use a chia egg. This is just as simple as the flax egg. You add a tablespoon of chia seeds to 2.5 tablespoons of water and allow it to turn into a gel.
You can then use both your flax egg or chia egg as you would a normal egg in this gluten-free oatmeal cookies recipe.
As you can tell by now, this is a really versatile bake.
Is parchment paper essential?
If you can get it, use it. It will make shaping your gluten-free cookies 100 times easier. It will also stop your gluten-free cookies from sticking to the baking tray.
Does it matter what type of oats I use?
You can use any type of oats you like, but this will change the texture of your cookies. If you use a finer, faster cook oat, then your gluten-free oatmeal cookies will overall have less texture, and you won’t notice the oats in your cookie as much.
It’s recommended to use rolled oats. This will give your oatmeal cookies a more traditional oat texture and keep your cookies soft and chewy in the middle. You are more likely to find gluten-free oats when they are the rolled variety.
How do I make sure my cookies stay chewy in the middle?
There is a danger with these oatmeal cookies that you may overcook them so that they lose their chewy centre. To make sure your gluten-free oatmeal cookies come out soft and scrumptious in the middle, only cook the oatmeal cookies until they are just browning at the edges. To the touch, they will still feel soft, but they will harden as they cool. If you cook them till they are fully hard, then they will be overcooked, and you won’t get a soft and chewy centre.
What is the best way to shape my gluten-free oatmeal cookies?
The best way is to either use a cookie cutter after rolling your dough between two pieces of parchment paper or a cookie scoop. It is quite a thick dough, so it does take a bit of working with to get the shapes right.
Can I use regular sugar instead of brown sugar in my gluten-free oatmeal cookies?
Yes, you can use regular sugar instead of brown sugar, but it is better to use brown sugar. This is because it carries more flavour and complements these cookies much better. Brown sugar also helps, along with other ingredients, to create and keep that delicious chewy centre.
So yes, you can use regular or light brown sugar if you have no other option, but brown sugar is the best option for optimal flavour and texture.
What is the best way to store these gluten-free oatmeal cookies?
You don’t want to leave these biscuits out in the open as they will get soggy. A soggy cookie is never fun. So make sure you have an airtight container to store them in. This will keep them nice and fresh, and you should be able to keep them like this for a couple of weeks.
If you want to keep them longer, you can freeze them and then thaw them when you’re ready to enjoy them.
How easily can I obtain everything?
While finding everything for gluten-free baking can be tricky, in this instance, you can easily find everything you need at the local supermarket. So if you fancy making these on a whim, there is little planning. You can take a quick trip to the store to get everything you need for a spontaneous bake.
How do I melt the chocolate chips using a bane-Marie?
It’s really quite a simple process. Gently simmer water in a pan and then place a heat resistant bowl on top of the pan. Now add the chocolate chips to the bowl and stir until the chocolate chip bowl has melted.
These gluten-free oatmeal cookies are a gluten-free favourite for anyone. Whether you want chocolate chip cookies or just a traditional gluten-free snack, you will be able to adjust it to your liking. This is one recipe you can whip up in no time and have a gluten-free treat you can really enjoy.
- If you want to make chocolate chip cookies, you can do so by adding 150g of chocolate chips.
- You can also add a chocolate topping by melting 150g of chocolate chips to spread on top of these cookies.
- Gluten-free oatmeal raisin cookies can be made by adding 100 g of raisins.
- cookie scoop
- rolling pin
- cookie cutter
- baking sheet/ cookie sheets
- Baking tray
- wire rack
Try our apple cookie crumble recipe
Digestive biscuits don’t look like much, but the reality is that they’re a satisfying and comforting biscuit that is great for dunking. This gluten-free digestive biscuit recipe is perfect for those who can’t or doesn’t want to eat gluten who still fancy a traditional digestive biscuit.
These gluten-free digestive biscuits are a great staple to keep in your pantry or biscuit tin for when you have a nice cup of tea or when you just fancy a snack to keep you going. They are also great to pack In your packed lunch for work or to put in your children’s packed lunch.
If you keep your cupboard stocked with these delicious biscuity staples, you will always manage to find a gluten-free snack. You will also always be able to offer a gluten-free snack to guests who may need to eat gluten-free.
This recipe uses a range of flours to make these digestive biscuits gluten-free and give them the same texture and flavour as regular digestive biscuits.
Gluten-free digestive biscuit instructions:
- Preheat the oven to 170 c fan assisted oven or 190 C for a non-fan assisted oven.
- Sift all the flours together into a flour blend in a large mixing bowl along with the xantham gum, sea salt, muscovado sugar, and baking powder.
- Add the butter and rub it into the dry mix until you get a breadcrumb-like consistency. If you don’t want to do this part by hand, you can also put them into the food processor and mix until you get the same breadcrumb-like consistency.
- Now add the milk a dash at a time and stir/ fold in until the breadcrumb-like mixture forms into a dough.
- When the dough has formed, it’s a good idea to shape the dough into a ball, wrap the dough, and put it in the fridge for 15 minutes to half an hour. This keeps the dough nice and firm and makes rolling it out much easier.
- Once the dough is cool enough to roll out nicely, sprinkle tapioca starch or cornflour on the surface you will be rolling it on and on the rolling pin. This will stop the dough from sticking.
- Alternatively, you can put the ball of dough in between two sheets of parchment paper and roll the dough through the paper.
- Roll the dough out to 3-4 mm and then use a biscuit cutter to cut out the biscuits.
- Any leftover dough can be brought back together, re-rolled out, and made into one or two more biscuits.
- Using a toothpick or a fork, prick the top of the biscuit randomly.
- Place your raw gluten-free digestive biscuits on parchment paper and put them in the centre of the oven.
- Bake your gluten-free digestive biscuits for about 11 minutes. You should start to see the outside of your biscuits browning a little, which will tell you it’s time to take them out.
- When cooked, let them cool for a few minutes to harden slightly before transferring them to a cooling rack where they can cool completely to room temperature.
Making the Digestive chocolate topping
If you want to make your gluten-free digestive biscuits into gluten-free chocolate digestive biscuits them follow these next steps.
- Break your chocolate up into pieces.
- Melt either in a microwave or a bain-marie.
- Once completely melted, you can pour a drop of the melted chocolate onto the gluten-free digestive biscuits.
- Use a knife or spoon to gently spread the chocolate over the top of the gluten-free digestive biscuits.
- Allow the chocolate to harden and enjoy.
- Check your biscuits from around 9 minutes onwards. Some ovens cook faster than others, and so you will want to make sure you don’t accidentally over bake yours. Do this until you know how quickly your individual oven cooks this recipe.
- Make sure you only add the melted chocolate onto the gluten-free digestive biscuits once the biscuits are completely cool. You want the chocolate to harden again quickly once it has been applied. Without cool biscuits, the chocolate will just melt off.
- Add the milk very slowly to judge the texture of the dough. You may not need all of it, and you won’t want to use too much when pulling the dough together.
Can I make this gluten-free digestive biscuits recipe dairy-free?
Yes, this is very easy to do, and the recipe will work just as well dairy-free.
Simply replace the butter with a dairy-free alternative such as vegan butter.
A dairy-free alternative for milk will also work fine in this recipe, such as almond, coconut, or oat.
You can also buy dairy-free chocolate if you want to make a chocolate gluten-free digestive biscuit.
Can I use regular sugar instead of brown muscovado sugar in these gluten-free digestive biscuits?
You can use normal granulated sugar if you prefer instead of brown sugar. However, it will alter the texture and flavour. You may also find that without muscovado sugar, your biscuit won’t quite hold together as well.
Can I use bicarbonate of soda instead of baking powder?
If you don’t have any baking powder, you can use bicarbonate of soda instead.
Where can I get the ingredients for this gluten-free digestive biscuits recipe?
While gluten-free baking is definitely becoming more mainstream, and you can usually get all of your baking items from the supermarket, you might not be able to get them all from the shops for this recipe.
For some of the ingredients in this gluten-free digestive biscuits recipe, you may need to head to your local health food store or order them online. So this recipe may take a little bit of fore planning before you can get down to baking it.
What is the best way to store these biscuits?
To keep these biscuits fresh and crunchy, make sure you keep them in an airtight container.
How do I melt the chocolate without burning it?
There is definitely a knack for melting chocolate, and you need to do it in certain ways to stop it from burning.
You could use a bain-marie to melt your chocolate. To make a home bain-marie with your general kitchen equipment, put a pot of boiling water on the stove and then a bowl on top of the pot. Now put your broken-up chocolate pieces on the hob and keep stirring until melted.
This method provides a very gentle heat, and so you don’t risk burning your chocolate. This is the best way.
Alternatively, you can melt the chocolate in a microwave, but you need to stop every 10 seconds or so to stir it. Keep doing this until your chocolate is melted. Don’t put your chocolate in the microwave for an extended period as you risk burning it.
Digestive biscuits are a treat you definitely just don’t want to go without, so why should you just because you have to go gluten-free? Well, this gluten and wheat free biscuits recipe means that you don’t have to.
Of all the gluten-free recipes, this is a really simple and easy biscuits recipe that you can make regular and keep stocked to enjoy whenever you need a gluten-free treat.
If you want to make chocolate digestive biscuits, then you will need either milk chocolate or dark chocolate, depending on your preference.
Try our key-lime pie recipe
This gluten-free jammy dodger recipe is sure to bring childhood memories flooding back. These biscuits are a fun and easy recipe that you can easily whip up.
A crunchy gluten-free biscuit with a sweet and yummy jammy filled centre. They will impress those who still eat gluten and those gluten-free converts alike. In fact, they may even enjoy these ones more!
This gluten-free recipe is really so easy and is such a fun one to bake with children. They will really love the end result and will enjoy baking it as much as they enjoy eating eat.
If there are no kids, however, don’t worry. Adults will enjoy the baking and eating of these gluten-free treats just as much.
Gluten-free jammy dodgers instructions:
- Firstly you need to preheat your oven to 180 C.
- Next, using a hand whisk, you need to combine the unsalted butter, vanilla extract, and caster sugar/ icing sugar in a large mixing bowl.
- In another bowl, sift the gluten-free flour and the xantham gum together. Then add this mixture to the sugar and butter mix and whisk together until it makes a crumb-like texture.
At this point, you need to bring the mixture together with your hands and kneed it so it’s completely combined. Now you have the jammy dodger biscuit dough.
- Bring the dough into a ball and wrap it in cellophane or a sandwich bag. Place it in the fridge for 15 – 30 minutes.
- Once the biscuit dough has been refrigerated and is now firm, take it out of them and place it between two large sheets of parchment paper.
- Roll the dough out through the sheets of baking paper. This is the best method for stopping any dough from sticking to any surfaces or to the rolling pin.
- If you don’t like rolling your dough out this way, then you can use some cornflour or flour tapioca to sprinkle on surfaces and your rolling pin to stop it from sticking.
Roll the dough until it’s about 3-4 mm thick.
- Once you have rolled the dough out, cut the dough into biscuit circles using the cutters.
Once they have all be but out, divide the raw biscuit shapes into half.
- Keep one half of these aside and with the other half using the love heart or circle shape, cut the centre of the second half of biscuits out. These will be the top part of your jammy dodgers so you can see the jam through the middle.
- Now place both halves of your raw cut out biscuit shapes onto parchment paper in a tray and place in the centre of your oven.
- Bake for 10 minutes until you start to see a little browning around the edges. When you see this, you know it’s time to take your biscuits out of the oven.
- Place your biscuits on a cooling rack and allow them to completely cool until room temperature, when you can start to assemble your jammy dodgers.
Assembling your jammy dodgers:
This part of the recipe is really very straightforward.
- Spread jam on all the base sections of the biscuits. Make sure these are the ones that don’t have a shape cut out in the middle.
- Once you have spread a nice thick layer of jam on the base sections of the biscuits, place the top layer on top and press down gentle just to secure the top biscuit layer.
- To finish these jammie dodgers off nicely, sprinkle a little icing sugar on top of the biscuits.
- There you have it- Your homemade gluten-free jammy dodger biscuit.
- Once you have combined all the baking ingredients into a dough, you only need to give it kneed it for about a minute to make sure it’s well combined before
- It’s a good idea to buy a thick jam, and you want it to stay in place once you have spread it on your biscuits.
- Don’t take the dough out of the fridge too soon. It needs to be nice and firm before rolling it out and cutting.
- Check your biscuits from about 8 minutes onwards. Some ovens cook a little faster than others. It’s best to check, so you don’t risk over baking your jammie dodgers.
If you fancy a change to the traditional jammy dodger with the gluten-free jammy dodger recipe, a really nice and tasty alternative is to use chocolate spread instead of jam. Using choc spread is a delicious option for those who prefer chocolate or don’t like jam.
Simply replace the jam with chocolate spread, and you have chocolate jammy dodgers instead.
Can I make this recipe Dairy-free?
Yes, you can make these gluten-free biscuits dairy-free too. This biscuit recipe will work just as well with dairy-free butter or margarine.
If you want to try the chocolate biscuit option that is also dairy-free, just make sure you pick up a dairy-free choc spread.
What type of jam works best with these gluten-free jammy dodgers?
Jammie Dodgers are traditionally made using raspberry jam, which in fact, goes really well in this recipe. However, you don’t need to be limited to raspberry jam.
Almost any jam flavour such as strawberry and black current will go just as nicely and give this traditional recipe a twist. You could use a range of jams and make a mix of different flavoured gluten-free jammy dodgers.
What should I do with the cutout dough shapes?
It’s up to you. You can combine them and try to roll out one more biscuit from them, or you can place them in the oven with the others and have a few mini love heart biscuits to go along with your gluten-free jammy dodgers. It’s totally up to you.
I don’t have vanilla extract; is it essential to make gluten-free jammy dodgers?
The vanilla extract gives this gluten-free jammy dodgers recipe a lovely added flavour. However, If you don’t have any vanilla extract, they will still come out nicely. It is not an essential component of the recipe.
As you can see, these gluten-free jammy dodgers are super simple, and the recipe is really basic. Anyone could give this gluten-free jammy dodgers recipe a good go, and they will likely come out perfect. They are a really quick sweet snack to make and great to get out when guests arrive.
- rolling pin
- baking paper
- biscuit cutters
- small love heart/ circle shape cutter.
If you’re experiencing what they call the January blues, it may be time to indulge in a scrumptious pick-me-up. This twist on a classic recipe is the perfect snack for the job, and they’re super easy to make!
Firstly, you will need to grab a large saucepan and pour in the condensed milk, butter and sugar and melt on a medium heat until the sugar has dissolved. It’s best to stir this frequently to avoid anything catching.
When the sugar has dissolved, turn the heat up high and let the mixture come to boiling point and boil for 3-4 minutes, making sure to stir constantly. This mixture will be extremely hot so be cautious of splash back.
When the mixture has turned a slightly darker golden colour and thickened to a soft fudge texture, it’s time to grab your flapjacks!
Arrange your flapjack slices tightly in a tin and pour your caramel over the top. This will then need to be left to set in the fridge for 1-2 hours (It’s worth the wait we promise).
Once this has set, melt both the milk and white chocolate separately in the microwave. Pour over the milk chocolate so that it covers the caramel layer and then drizzle the white chocolate over the top of this. If you’re feeling fancy you can even try swirling them together to make a pattern.
Pop your flapjacks back in the fridge for another 1-2 hours or until the chocolate has set. Then your left with deliciously rich, crumbly treats to share with friends, or alternatively save them all for yourself to enjoy with your mid morning cup of tea!