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RaspberryCoco Biscuits GF


For the base:

1 stick butter softened
1/3 superfine sugar
1 egg (beaten)
1 tsp. pure vanilla extract
1/3 cup rice flour
1/3 cup Milled flax powder
½ cup tapioca flour
¼ cup milk

For the filling:

170g raspberry jam
1 cup raspberries

For the topping:

5 Tbsp butter softened
¾ cup fine sugar
2 eggs (lightly beaten)
3 cups shredded coconut
½ cup rice flour
1/8 cup Milled flax flour


Preheat Oven to 180°. Use baking pan 20 x 30 cm lined with parchment paper.

To make the base cream the butter and gradually add the sugar, beat until pale, soft, and light. Add egg, a little at a time, beating well after each addition, before adding the vanilla extract. Sift together the dry ingredients and stir gently into the creamed mixture. Mix everything together lightly and add the milk to moisten. Spread the mixture into the prepared pan, smoothing it to the edges. Spread the jam gently over the cake mixture and sprinkle with the raspberries. Press gently into the cake mixture.

Make the topping. Cream the butter and sugar together as before until pale, soft, and light. Add the beaten eggs gradually, beat well after each addition. Mix together coconut, flax flour and rice flour, fold into the mixture. Spread gently but evenly over the raspberries and bake in the oven for about 35-40 minutes or until toothpick comes out clean. Leave to cool on the cookie sheet and cut into 24 biscuits.
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