Brookfarm Gluten Free Porrij Biscuits

Ingredients  //  Makes about 16-20

2 cups Brookfarm Gluten Free Porrij

2½ cups gluten-free flour (we use white rice flour, maize flour, potato starch, corn starch)

2 teaspoons aluminium free baking powder

1 tablespoon coconut sugar

1 cup butter, cubed

1 teaspoon salt

½ cup almond or rice milk



  1.  Preheat oven to 170 C.     Line 2 large baking sheets with baking paper.
  2.  In a food processor, pulse Brookfarm Gluten Free Porrij, butter, gluten-free flour, baking powder, coconut sugar, salt until mixture resembles breadcrumbs.
  3.  Add almond milk and pulse until mixture just forms a dough.
  4.  Place a large sheet of baking paper on a board or clean work surface. Turn out the dough and cover with another sheet of baking paper Roll out dough with a rolling in then cut into discs using a 6.5cm scone cutter to make 16-20 biscuits.
  5. Carefully arrange the biscuits on to the prepared baking sheets and bake for about 18-20 minutes until golden.
  6. Transfer to a rack to cool completely.
  7. Store in an airtight container for up to 5 days.


Serving suggestion: Goats cheese and Rosella Jam.

Note: depending on the gluten-free flour you use, you may need to add more flour or milk if required as the flour starch levels vary.


Recipe @chefsamgowing

Photography @nelly_foto