This is a simple recipe for gluten-free biscuits. You could of course use the same recipe with regular flour.
They are quick to make and quick to bake.
1 standard egg.
Take the same weight of the egg in cold butter.
Twice the same weight of the egg in plain gluten-free flour.
Same weight of the egg of sugar.
Take the flour, and add the cold butter, cut into small cubes. Combine the butter and flour by rubbing the butter into the flour, until there are no lumps and the mixture resembles breadcrumbs.
Then stir in the sugar.
Add the egg and vanillla essence combine until the biscuit dough is smooth.
How you could take spoonfuls onto a banking sheet, but what I do is wrap the dough in cling film and cool in the fridge for a fair few hours. This firms up the dough, so then you can roll it into a 2cm roll of dough and then slice it into 1cm rounds.
These rounds can the be placed onto a baking sheet or tray.
One tip I have is to crunch up and screw the baking parchment into a ball and then unscrew it. This means it lies flat on the baking tray. The biscuits will spread to about twice their original size, so leave plenty of space around each
Bake in a pre-heated oven, at 180 degrees for about six minutes until the edges are brown.
Place on a cooling rack.