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Howard Middleton from the Great British Bake Off came in to join Phil Mercer and Christine Wallace and made some rather lovely聽rose-scented raspberry biscuits.
With freeze-dried raspberries and aromatic rose extract, treat yourself to a gluten-free biscuit with the scent of summer any time of the year.聽
Makes about 15聽
Ingredients:230g rice flour, plus extra for rolling聽120g potato flour聽1 tsp bicarbonate of soda聽1 tsp xanthan gum聽110g cold unsalted butter, cubed聽150g caster sugar聽3 tsp freeze-dried raspberries聽1 large egg, beaten聽4 tbsp honey聽1 or 2 drops of rose extract (such as Holy Lama Spice Drops), or a few drops of rosewater聽To decorate 50g organic white chocolate聽about 3 tsp freeze-dried raspberries聽
惭别迟丑辞诲听1 Put the flours, bicarbonate of soda and xanthan gum in a large mixing bowl and rub through the butter until there are no lumps visible.聽2 Stir in the sugar and freeze-dried raspberries.聽3 Mix the egg with the honey and rose extract and add this to the bowl, stirring with a knife, then kneading it together by hand to form a ball. Wrap in cling film and chill for at least 30 minutes to firm up.聽4 Preheat the oven to 190C/170C fan/gas 5 and line your baking sheets with baking parchment.聽5 On a floured surface, roll out the dough to about 6mm thick and stamp out shapes (flowers or circles) about 10cm in diameter. Transfer to the baking sheet and bake for about 12 minutes until golden brown. (The biscuits will firm up on cooling.)聽6 When the biscuits are cold, drizzle with melted white chocolate (I masked off all but a circle in the centre of the biscuit) and sprinkle on more freeze-dried raspberries.