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Gluten free currant and raisin biscuits



20 portion(s)

180g cubed butter

  • 200 grams white sugar
  • 180 grams cubed butter
  • 1/4 teaspoon xanthan gum
  • 250 grams Gluten free plain flour
  • 1/2 teaspoon Gluten Free Baking Powder
  • 1 --- egg
  • 150 grams currants
  • 150 grams raisins

Recipe's preparation

    Gluten free currant and raisin biscuits
  1. Turn oven on 180 degrees Celsius

    Cream the sugar and butter for 30secs, Sp 6.

    Add the egg, flour, xanthan gum and baking powder. Combine ingredients for 30 secs on Interval speed. If necessary, scrape down sides and combine again for 20 secs on Interval speed.

    Add the dried fruit, combine on reverse, speed 2 for 30 secs, using the spatula to ensure full mixing

    Empty the mixture onto your Thermomat or the bench,  shape and flatten into biscuits approx 1cm thick. Place onto trays covered with baking paper, leave about 3cm between the biscuits as they can tend to spread. Bake for 10-12 minutes until golden. Carefully use a thin egg slice to transfer to a cooling rack 


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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