Gluten Free Dundee Biscuits
This is what is also called a “Scottish Biscuit” that I think is great for a tea with a small spoon of jam or other type of creamy spread. It is a little dense but has a great taste with the almond flour and the topping of slivered almonds!
1 cup Tapioca Flour
½ cup Almond Flour
½ tsp Xanthan Gum
¼ cup sugar
¼ cup quick-cooking oats
¼ cup butter
⅓ cup coconut milk
1 large egg, divided
Preheat oven to 400°.
In a medium bowl, combine tapioca & almond flour, sugar, and oats. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
In a small bowl, combine milk and egg yolk; stir into flour mixture.
On a lightly floured surface, roll out dough to ½-inch thickness. Using 1½-inch round cutter, cut biscuits. Place on baking sheet. Brush with lightly beaten egg white and top with sliced almonds.
Bake for 10 to 12 minutes or until lightly browned.
Transfer to wire racks to cool.