Saucepan Biscuits

The easiest egg-free, gluten-free biscuits I have ever made. No rolling or cutting and only using one saucepan.


I used to make these biscuits for a great Aunt who loved them made with muesli. Nowadays I like to ring the changes with the filings and my current favourite is dessicated coconut and raisins. Delicious!

These make a great gift or instant standby for unexpected guests as they are so quick to make. You can have them done and ready to eat in less than 20 minutes!

Gluten-Free Saucepan Biscuits

Oh so easy, but oh so moreish, saucepan biscuits...

Ingredients

Makes 18+

  • 110g butter or margarine
  • 110g caster sugar
  • 1 tsp golden syrup
  • 1 tsp bicarbonate of soda
  • 110g plain gluten free flour/rice flour
  • 1 tsp xantham gum
  • 1 tsp baking powder
  • 110g oats/muesli/cereal/dried fruits (see variations)

For raisin and coconut biscuits pictured above you will need:

  • 70g oats
  • 25g raisins
  • 15g dessicated coconut

Method

  • Preheat oven to 180°C/160°C fan/350°F/gas mark 4.
  • Put the butter/margarine, caster sugar and golden syrup in a saucepan and combine over a low heat until melted.
  • Mix the bicarbonate of soda with 1 tsp boiling water in a mug.
  • Add to the saucepan. The mixture will froth up.
  • Take the pan off the heat and add the flour, xantham gum, baking powder and 110g of whatever oat combination you are using.
  • If not using salted butter add a pinch of salt.
  • Mix well.
  • Place heaped teaspoonfuls of the mixture onto greased baking trays, allowing for spreading.
  • Bake for 10-15 minutes until golden brown.
  • Allow to cool for a couple of minutes on the tray, then using a spatula transfer to a baking rack.

 

You can make these biscuits whatever flavour you want:

  • For straight oat biscuits use 110g oats.
  • For muesli biscuits use 110g muesli.
  • Or try different flavour combinations but in order to get the right consistency you will need at least 70g oats/muesli.