Sugar. A small amount of granulated sugar helps the biscuits to brown. It doesn’t add much sweetness. If you prefer a biscuit without sugar, simply omit it. If you don't have sweet white sorghum flour, you can use an equal amount, by weight, of gluten free oat flour. It's similarly hearty. I imagine that the taste, then, is probably closer to Hobnobs, but I'm American, so, you know…

Cornstarch: If you use a higher starch all purpose gluten free flour blend, like Cup4Cup, add another 1/4 cup (36 g) of the flour blend in place of the addition of cornstarch. We have a Coeliac sufferer in the family who mustn't have anything that's even been near gluten. Some cakes are no-gos but some, like this tiffin recipe, are easily adaptable. Place your biscuits into a freezer bag and bash the biscuits into crumbs, remember to take the air out and tie the bag shut before bashing it. You could break the biscuits by hand into a large mixing bowl like I did.To do this by hand: toss small cubes of cold butter into the gluten-free flour mixture. Coat each piece of butter with flour. Press each piece of butter to flatten it. Once the butter is flattened, gently rub it with your hands to break it into smaller pieces. Stop when the pieces of butter are about the size of peas. I never bake anything with just that blend, since I find it to be nearly impossible to work with whatever dough I use it in without the addition of a rice-based all purpose gluten free flour blend. In this recipe, just under half of the flour used in the recipe is made up of the whole grain blend. If you’re using grated butter, stir it gently into the gluten-free flour mixture to coat. There’s no need to press it. Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

If you want to cut a chocolate tiffin without breaking it. Place a sharp knife into hot water for a few minutes, wipe dry and cut the tiffin into small slices or bars. Rich Tea Biscuits: I love using rich tea biscuits, digestives will give you a completely different texture! I crumble the biscuits into small crumbs usually leaving a couple bigger pieces, this adds a slight crispiness to the tiffin. Skip patting the dough into a rectangle. Simply scoop the dough right from the bowl, onto a parchment-lined baking sheet, or into a 10-inch cast-iron skillet. If you have a large ice cream scoop, use it for this. Use about ¼ cup of dough per biscuit. Bake until brown.Next pour the almond milk into the dry ingredients and again, using your well-floured hands, blend all the ingredients together until a dough forms. Once your dough ball is formed, put more flour on your hands and knead it for about 2 minutes. Step 4: Rolling Dough and Cutting Out Biscuits My American children (teenagers, all) are kind of split on how much they like these biscuits. One of my children shrugs and claims they taste “like nothing,” but he says that about a great many things. ?‍♀️ By the way, I feel obligated to clarify that the chocolate coating is actually the bottom of the biscuit, not the top. On the original store-bought kind, the name “Digestives” is printed on the top. Add the cubed butter. Pulse a few times to cut the butter into the dry ingredients. The butter should be the size of peas, no smaller. Keeping your butter cold until you're ready to bake makes this step easy-peasy. You're going to cut the butter in small slices and drop it into the flour. Then, with your hands, you're going to slowly work the flour into the butter until it's a crumbly consistency, as you can see below in the Step 2 image. Rich Tea Biscuits Steps 1 through 4 Step 3: Forming a Dough