Another hit with our sampling public.  These are crisp and crunchy with a lovely spicy flavour.  My husband says they’re better than the wheat versions because they don’t stick in your teeth!  The recipe also has the advantage of making lots and lots – 50 to 60 biscuits from this mix.  If the mix seems a bit sticky to handle when you make it, just add a bit more cake and biscuit mix.

480g Gluten Free Cake and Biscuit Mix

2 level tsp Gluten Free Baking Powder

1 tsp salt

2 tsp Cinnamon

½ tsp each ground cloves, coriander, nutmeg, and cardamom

225g softened butter

1 ¼ cups brown sugar (275g)

2 Tbsp milk

Rub butter and flour, baking powder and spices.

Add sugar and mix well

Add milk and mix well (use your hands!)

Leave the mix to stand for a few minutes, as the flaxseed fibre absorbs moisture and thickens the mix.

Roll out on a floured surface (use either baking mix or pikelet and waffle mix for flouring) to about 3mm thick.

Cut into shapes with your favourite biscuit cutter.

Bake 15 – 20 minutes at 180º.

Remove to racks to cool, immediately.  (They will stick to the tray otherwise….)