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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
Cook Time 17 minutes
Total Time 37 minutes
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.