These diminutive tea biscuits are a wonderful little treat. My son Lennon, upon tasting them, told me he’d like to take them with him to heaven. Really, he said that. Just a little word of caution: these puppies are hot, so wait until they’ve cooled a bit to eat them, or the orange marmalade will scorch the roof of your mouth.

　　

Ingredients

makes 24 2-inch biscuits

　　3 cups Basic Gluten-Free Flour Mix (page 19)

　　3/4 teaspoon xanthan gum

　　2 tablespoons double-acting baking powder

　　3/4 teaspoon salt

　　6 tablespoons dairy-free, soy-free vegetable shortening

　　1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk

　　1 cup orange marmalade

　　1/2 cup rice milk

　　

Step 1

Preheat the oven to 400°F. Line two baking sheets with parchment paper.

　　

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour mix, xanthan gum, baking powder, and salt, mixing on medium speed for 20 seconds.

　　

Step 3

Add the shortening and mix on low speed until you have a coarse meal, about 1 minute.

　　

Step 4

With the mixer still running, add the egg replacer, then 1/2 cup of the marmalade, then the rice milk. Mix until the dough is just combined. It will still be crumbly.

　　

Step 5

Sprinkle your work surface, a rolling pin, and your hands with a little gluten-free flour mix. Turn out the dough onto the floured board, pat into a disk, and gently roll out the dough to about 1/2 inch thick.

　　

Step 6

Cut with a 2-inch floured biscuit cutter, gathering scraps and rerolling as necessary. Place 12 biscuits on each baking sheet. Top each with about 1 teaspoon of the remaining marmalade. Bake for 15 minutes, until the biscuits are lightly golden around the edges and the marmalade is bubbling. Let cool slightly before eating.

　　Allergen-Free Baker's Handbook