Rocket Biscuits with Windows

Photography by Martin Penfold


350 g (12 oz) gluten-free flour
½ teaspoon xanthan gum
1 x 5 ml spoon (1 teaspoon) bicarbonate of soda
½ x 5 ml spoon (½ teaspoon) salt
2 x 5 ml spoons (2 teaspoons) ground ginger
100 g (3 ½ oz) dairy-free margarine
175 g (6 oz) brown sugar
1 large egg, beaten
4 x 15 ml spoons (4 tablespoons) golden syrup
Packet of gluten-free boiled sweets of different colours

What to do:
  1. Preheat your oven to 180’C / 350’F /Gas 4.
  2. Line a baking tray with greaseproof paper.
  3. Place the coloured sweets in separate plastic zip-lock food bag and crush with a rolling pin.
  4. In a large bowl sift together the gluten-free flour, xanthan gum, bicarb of soda, salt and ginger.
  5. Rub in the dairy-free margarine until it resembles breadcrumbs then stir in the sugar.
  6. In a separate bowl, beat together the egg and golden syrup then pour in to the flour mixture.
  7. Mix to make a dough, then knead lightly on a floured surface to bring together.
  8. Roll the dough to about a ¼ inch thickness, then cut out shapes with your rocket cutter.
  9. Place the biscuits carefully on to the baking tray and cut out the windows using a small knife.
  10. Fill the cut-out windows with the crushed, boiled sweets until they are slightly higher than the dough.
  11. Using a straw, make a hole near the top of each biscuit to be able to hang or thread ribbon through for presents.
  12. Bake in the middle of your oven for 10 minutes.
  13. When completely cold and the sweets have hardened again, lift from the baking tray and store in an airtight container.

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