Rustic Raisin, Walnut & Honey Biscuits

These rustic raisin and walnut biscuits are simple, gluten-free and naturally lactose-free. They have a lightly crisp top from a sprinkle of sugar and a soft, slightly crumbly interior. The addition of honey gives them a gentle sweetness and helps them bake to a more golden colour.

They are easy to make with a gluten-free flour blend and are perfect with tea or coffee.

Why This Recipe Works

• Honey improves colour and flavour: Honey helps the biscuits brown more evenly while adding a subtle sweetness.
• Resting the dough improves texture: Allowing the gluten-free flour to hydrate makes the dough easier to shape and prevents excessive spreading.
• Raisins add natural sweetness: The raisins provide small bursts of sweetness that balance the lightly spiced dough.
• Walnuts add texture: Chopped walnuts give the biscuits a pleasant crunch and nutty flavour.
• Sugar topping creates a crisp crust: Sprinkling sugar on top before baking creates a lightly crunchy surface.

Ingredient Notes

• Gluten-free baking flour: Use a good quality gluten-free all-purpose flour blend intended for baking.
• Honey: Adds sweetness and helps the biscuits brown more evenly.
• Walnuts: Chop fairly small so the biscuits hold together well.

How To Serve

• Serve slightly warm: These biscuits are particularly good when still slightly warm from the oven.
• Enjoy with tea or coffee: Their mild sweetness pairs well with hot drinks.
• Add jam or butter: A little lactose-free butter or fruit preserve works well.

Storage

• Room temperature: Store biscuits in an airtight container for up to 3 days.
• Freezing: Freeze for up to 2 months. Allow them to cool completely first.
• Refreshing: Warm in the oven at 160°C for a few minutes before serving.

Rustic Raisin, Walnut & Honey Biscuits

Simple gluten-free biscuits with raisins, walnuts and honey. They bake with a lightly crisp top and a soft, slightly crumbly interior and are perfect with tea or coffee.

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Prep Time 10 minutes mins

Cook Time 17 minutes mins

Total Time 37 minutes mins

Servings: 12 biscuits

Course: Baking

Ingredients Method Notes

Ingredients

  

• 150 g gluten-free baking flour
• 60 g sugar
• 1 tbsp honey
• 1 egg
• 60 ml oil (rapeseed or vegetable)
• 1-2 tsp vanilla sugar
• 1/2 tsp baking powder
• 1 tsp cinnamon (optional)
• pinch of salt
• handful of raisins
• handful of chopped walnuts
• extra sugar for sprinkling

Method

 

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. In a bowl mix the egg, sugar, honey, oil and vanilla sugar.
3. Stir in the gluten-free flour, baking powder, cinnamon and salt until a soft dough forms.
4. Fold in the raisins and chopped walnuts.
5. Let the dough rest for 10 minutes.
6. Scoop small portions onto the tray and flatten slightly.
   
7. Sprinkle the tops with a little sugar.
8. Bake for 14–17 minutes until the bottoms are lightly golden.
9. Cool slightly before serving.

Notes

• Resting the dough: Letting the dough rest for about 10 minutes helps the gluten-free flour absorb the liquid. This makes the dough easier to shape and helps prevent the biscuits from spreading too much.

• If the dough feels sticky: Lightly wet or oil your fingers when shaping the biscuits. Gluten-free doughs can be slightly sticky.

• If the dough feels too soft: Add a tablespoon of gluten-free flour and let the dough rest for a few minutes before shaping.

• Flatten slightly before baking: Gluten-free biscuits do not spread as much as wheat-based cookies, so gently flattening them helps them bake more evenly.

• Sugar topping: Sprinkling sugar on the biscuits before baking creates a lightly crisp top.

• Check the bottoms for doneness: Gluten-free biscuits can remain pale on top. Look for lightly golden bottoms and set edges to know when they are ready.