These biscuits have a dry and crumbly texture making them perfect to have with a cup of tea or a smoothie. They are quite spicy and not too sweet, more for grown-ups than for children. 
Ingredients
- 150g corn flour
- 150g rice flour
- 100g sugar
- 2 tsp gluten-free baking powder
- Large pinch salt
- 1 tsp ground nutmeg
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 75g allowed margarine (I use vitalite)
- 200ml Soya Milk
Method
- Preheat oven to 180C.
- Combine all the dry ingredients into a bowl.
- Rub in the margarine until crumbly.
- Mix in the soya milk until you have a soft and ever so slightly sticky dough.
- Turn the dough out onto a floured surface (I use rice flour) and kneed slightly.
- Roll the dough out to half cm thick and cut out into large rounds.
- Place on a greased tray and bake in hot oven for 15 minutes.
- When cooked gently lift onto a cooling rack.
Makes approximately 20 large biscuits.