These savoury bites are great to eat during all meals like breakfast, lunch, as a snack and at dinner.
They have just the right balance of salt and sugar and can also be made dairy free by switching the butter for vegan butter and using dairy free milk.
8 tablespoons unsalted butter
1 cup milk
1 tablespoon white vinegar
2 cups Jollity gluten-free sweet potato and pumpkin flour blend
1/2 tablespoon baking powder
1/2 tablespoon baking soda
2 tablespoons sugar
A sheet of parchment or baking paper to roll out the dough.
Preheat the oven to 220°C.
Make sure the butter is in the fridge and chilled.
In a small bowl, combine the milk and vinegar to form buttermilk and put in the fridge to keep it cool.
In another bowl, combine the flour, sugar, salt, baking powder, baking soda and mix well.
Cut up the chilled butter and add to the bowl and using a fork, press it into the flour while mixing, till it forms a crumbly texture. (Note: this is quite a workout) .
Whisk the egg and add it to the flour mixture and then add the buttermilk (milk and vinegar mixture) and using a spoon, mix them all to form a sticky dough.
Lay out the parchment paper and sprinkle a little flour onto it (about a tablespoon) and place the dough onto it. Sprinkle a little more flour onto it and rub well. Fold the dough, onto itself, in half and then repeat.
Using your hands, flatten the dough till it’s about 1 inch thick and use a cutter, glass or lid of a glass jar to cut out little circles, then place onto a baking pan lined with baking paper.
Bake for 15-20 minutes or until the tops turn brown.
Melt the leftover butter, take the biscuits out of the oven, and rub it onto each, using a pastry brush.
They should turn out soft and warm.
The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.
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