Ingredients


275g/10oz rice flour

50g/2oz tapioca flour

4 tsp gluten-free baking powder

2 tsp xanthan gum

1 tsp salt

4 tbsp caster sugar

110g/4oz lactose free butter

110g/4oz dried cranberries

2 eggs, preferably free-range

125ml-175ml/4-6fl oz lactose free yogurt

1 egg, beaten, for egg wash





Method


Preheat the oven to 250C/475F/Gas 9. Sift all the dry ingredients into a large bowl and mix well.

Rub in the lactose free butter. Add the dried cranberries and gently mix together.

Lightly whisk the eggs and lactose free yogurt together. Make a well in the centre of the dry ingredients and add the egg and yogurt mixture.

Mix to soft dough, adding a little more lactose free yogurt if necessary.

Turn onto a rice-floured board and knead lightly, just enough to shape into a round.

Roll out to about 2.5cm/1in thick and cut out rounds using a 5.5cm/2¼in cutter.

Place on a rice-floured baking sheet and brush with a little egg wash.

Bake for approximately 10 minutes until golden brown on top. Leave to cool on a wire rack.

Serve split in half with lactose free butter and homemade raspberry jam.


Recipe adapted from: Good Food

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