Easy recipe Almond And Currant Biscuits Recipe

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one hundred and eightyg butter, at room temperature, or monounsaturated margarine one hundredg (one/two cup, firmly packed) brown sugar (Recipes by ingridients brown sugar) one teaspoon vanilla essence (Recipes by ingridients vanilla essence) fifty-fiveg (one/two cup) almond (Recipes by ingridients almond) meal eightyg (one/two cup) currants two tablespoons fresh orange juice (Recipes by ingridients orange juice) (Recipes by ingridients juice) (or, water (Recipes by ingridients water) if preferred) two hundredg white rice flour (Recipes by ingridients flour) about seventyg (one/two cup) maize cornflour two teaspoons gluten-free baking powderStep one Preheat oven to one hundred and eightyC. Almond And Currant Biscuits Recipe. Line two baking trays with non-stick baking paper. Almond And Currant Biscuits Recipe. Step two Place the butter or margarine, sugar and vanilla essence (Recipes by ingridients vanilla essence) in a medium mixing bowl and use an electric beater to beat until the mixture is pale and creamy. Step three Add the almond (Recipes by ingridients almond) meal, currants and orange juice (Recipes by ingridients orange juice) (Recipes by ingridients juice) or, water (Recipes by ingridients water) and mix well. Sift the rice, flour (Recipes by ingridients flour) cornflour and baking powder over the top, and use a wooden spoon to mix well. Step four Shape three teaspoons of the biscuit mixture into a threecm disc and place on a lined tray. Almond And Currant Biscuits Recipe. Repeat with the remaining biscuit dough, placing the discs about fourcm apart on the trays. Step five Bake biscuits in preheated oven, swapping the trays halfway through cooking, for about eighteen minutes or until golden. Remove from the oven and set aside to cool on the trays.. Almond And Currant Biscuits Recipe.