Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: combine the dry ingredients, then cut in the butter until the mixture resembles breadcrumbs. combine the water, malt syrup and vanilla and drizzle over the dry mix. mix until the dough can be squeezed and it holds together. if necessary, add more water in small amounts. roll out either between two sheets of waxed paper, or – better – place the dough on a silpat and then top it with a sheet of wax paper. roll out to a thickness of 1/8” and then stamp out shapes. peel away trimmings, then prick with fork. bake at 325f for 20-25 minutes, taking care that they don’t over-brown. when cool, store in air-tight container.

Target recipe: place dry ingredients in a mixing bowl. cut or rub in the butter with a pastry blender, two knives or your fingertips. add the sugar and enough milk to make a stiff dough. knead this mixture on a flour surface until smooth. all this can be done almost instantly in a food processor. if you have time, return the dough to your bowl, cover and chill for an hour. this resting time will make the biscuits more tender and crisp. after the dough has chilled, preheat your oven to 350 degrees. roll out the dough until it is a bit more than 1/8 inch thick, and cut into any desired shape. traditional digestives are about 2 1/2 inches round. place on greased cookie sheets, prick evenly with a fork and bake until pale gold, about 15 to 20 minutes.