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Recipes

Dilly Dilly Biscuits

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Found in: Snack, Spring, Summer, Fall, Gluten free, Dairy free

Dilly Dilly Biscuits
Serves: 
12 biscuits

Recipe by Annie Taylor

These soft crumbly biscuits are fragrantly flavoured with lavender, each encircled with a ‘crown’ of prettily coloured sugar frosting.

Ingredients: 
  • 2 x sachets of Nature’s Path Hot and Steamy Gluten Free Porridge Oats - Original flavour (approx 56 g). If using Maple flavoured oats, substitute Maple syrup for the honey element of the recipe. Spiced apple flavour - use either honey or maple syrup.
  • 200g gluten free self raising flour - I used Doves Farm
  • 100g ground almonds
  • 100g soft brown sugar
  • Pinch of salt
  • 200g dairy free spread such as Pure or Vitalite
  • 3 tablespoons honey - reduce to 2 if using the sugar decoration on the edge of the biscuit.
  • Grated zest of lemon
  • 1tsp of dried Lavender Flowers (chopped) - I used Barts. Use more if you would like a stronger flavour, but remember, Lavender is a highly scented flower.
  • 1 Egg, beaten, for brushing over the pre-baked biscuits 

 

For the decoration:

  • 4tbsp granulated white sugar
  • Lavender food colouring (preferably gel)
  • 8tbsp icing sugar mixed with 4tsp water to make a simple water icing 
Directions: 

1. Heat oven to 180ºC (160ºC fan oven).

2. Melt the non-dairy spread in a microwave or in a pan on the cooker. Allow to cool slightly.

3. Mix dry ingredients - 2 sachets of Nature’s Path Hot and Steamy Porridge Oats (reserve one tablespoon), flour (reserve a little for dusting hands), ground almonds, soft brown sugar, pinch of salt.

4. Stir in the lemon zest and chopped lavender.

5. Stir the melted spread and honey into the dry mix and combine together. This will form a relaxed dough. Pop into the fridge or freezer until slightly chilled.

6. Flour your hands and remove some dough from the bowl roughly the size of a golf ball (or 60g if you want to be more precise and intend to make 12 thick, soft biscuits).

7. Place on an oiled baking sheet or one covered with baking parchment and flatten down with the back of a spoon or the palm of your hand. If you want a perfect edge to the biscuits, cut the biscuit out with a 9cm unfluted cutter and return the unused dough to the bowl. This mix will make thick soft biscuits. If you prefer a thinner biscuit, use less dough per portion or make into flatter, bigger biscuits.

8. Repeat with the remaining dough and then brush each biscuit with the beaten egg, sprinkling each with a few of your reserved oats.

9. Bake in a moderate oven for approx 15 minutes until the biscuit edges begin to brown.  Leave to cool on the baking sheet. 

10.  To decorate the biscuit edge, mix the granulated sugar with a little food colouring in a plastic food bag. Gel is best as you do not need to wait for the sugar to dry afterwards.

11. Make up your water icing and brush or roll the sides of the biscuits in a thin coating of icing.  Finally roll them in the coloured sugar.

 

Whether you wrap them prettily as a gift, or keep them all to yourself, Dilly Dilly biscuits are fit for a King or a Queen.