Delicious gluten-free biscuits from Veet
125 softened butter
¾ cup rapadura sugar (unrefined can sugar)
1 tsp gluten free baking powder
75 g millet flour
75 g quinoa flour
175 g brown rice flour
1 double shot espresso
15 whole pecans
Whisk butter and sugar together, add the egg and beat until combined. Sift the baking flour and other flours into the butter mixture and fold through. Add the double shot espresso and mix until all combined. Spoon a dessert spoon full of the mixture onto a baking paper lined tray, press down with a fork and place a pecan in the centre of the biscuit. Leave one cm of space in between each biscuit as they will expand in the oven.
Bake in a 180 C oven for 10 to 20 minutes depending on how crunchy you like your biscuits. Once you take them out of the oven place the biscuits on a wire rack. When they have cooled down store them in an airtight container unless you have eaten them all before then.
Recipe by Veet