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Recipes

Gluten Free Tapioca Almond Snap Biscuits

Makes 12 biscuits

Crispy, almondy and very more-ish, if these don't whizz off the plate they could be delicious served with ice cream.

Free from Gluten, Egg, Soya, Wheat, Dairy
Vegetarian, Vegan

Ingredients

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  1. Pre-heat the oven.
  2. Rub some oil around the inside of 2 large baking trays or insert a baking liner.
  3. Put the tapioca and baking powder into a bowl, stir to combine and sieve into another bowl.
  4. Add the sugar and ground almonds and mix well.
  5. Measure the oil and water into the bowl and beat to make a thick paste.
  6. Place six spoonful’s of the paste onto each of the prepared baking trays, leaving space between each to allow for spreading.
  7. Place a blanched almond in the centre of each mound of paste.
  8. Bake for 20-25 minutes.

Equipment

2 x large baking trays and 2 x mixing bowls

Temperature

170°C, Fan 150°C, 325°F, Gas 3

Cooking time

20–25 minutes
Mine stuck to my parchment :( Looks good otherwise.
By David Fell
03 May 2020
I made these using rice flour which is a bit less absorbant than tapioca. I used the right amount of oil but less water. I added some vanilla essense and also some cranberries. They really spread out so need plenty of space, but tasted lovely. Mine cooked quicker than the recipe indicated as well. They need a few minutes to harden up on the tray after cooking. I was after something to make quickly and they fit the bill!
By Becki
24 Jul 2018
They worked fine for me but I think the recipe would be improved by adding a pinch of salt and maybe a few drops of almond extract.
By Carol S
16 Nov 2017
I tried these using Gram flour and they were delicious
By Miss Claire Purslow
05 Oct 2016
I am not sure how the previous reviewer managed, but following the recipe resulted in a thick batter which could not have been spooned into separate biscuits. So I added the same amount of dried ingredients again and remixed and the result was ok. I hope someone at DF will check the recipe as posted - I'd use 2T water+2T oil, no more.

Hi Allan, we have since tested this recipe to double check the quantities and method, and you are right that the mix results in a thick batter, this is what you are looking to achieve. The desired outcome is a short snap biscuit that has spread during baking, and melts in the mouth. This exact recipe should achieve this. Hope this helps, Doves Farm

By Dr Allan Hall
08 Dec 2015
These biscuits are the best I attempted to make so far. Lovely
By Mrs Linda bott
07 Mar 2015

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