• 50 g (2 oz) white vegetable fat
  • 50 g (2 oz) butter
  • 50 g (2 oz) caster sugar
  • 1 egg yolk
  • 200 g (7 oz) brown rice flour
  • 1 tablespoon ground almonds
  • 50 g (2 oz) white chocolate, grated
  • 2 teaspoons icing sugar, to serve

Place the fats and sugar in a large bowl and beat together, then beat in the egg yolk followed by the remaining ingredients. Form the dough into a ball, wrap closely in clingfilm, and chill for 1 hour.

Remove the dough from the refrigerator, unwrap and place on a surface dusted lightly with flour. Knead the dough a little to soften it, then divide into 20 balls.

Place the balls on two baking sheets, flatten them slightly with a fork and place in a preheated oven, 180°C (350°F), Gas Mark 4, for about 20 minutes until golden. Remove the biscuits from the oven and transfer to a wire rack to cool. Dust over a little icing sugar before serving.

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