Moy's Gluten Free Kitchen
Biscuit Cake (Nutmeg Spiced Milk Cookies)
Updated: Apr 8, 2020
Biscuit cake or milk cookie is a childhood favorite for many in Trinidad and Tobago and it's quite easy to make.
1¼ cup gluten free flour blend*
¼ cup potato starch
½ tsp xanthan gum (omit if included in your flour blend)
½ tsp baking soda
½ tsp baking powder
½ tsp salt
pinch of grated nutmeg
1/3 cup white sugar
¼ cup coconut milk (add more by teaspoon)**
1 tsp vinegar
¼ tsp almond extract
¼ cup melted vegan butter or margarine**
sugar for dusting cookies
*A 1 to1 blend is preferred over a bread mix
**Regular milk and butter will work
Mix the dry ingredients together with the exception of the sugar and set aside
Stir or mix the sugar, milk and vinegar together until the sugar dissolves. Add the extract and butter, mix again. Add the flour and knead or mix to form a smooth dough that is soft and lightly sticky. Add more milk by teaspoon if the dough is too dry and not soft enough, (it should be softer than regular non gf cookie dough).
Place the dough on plastic wrap and using the wrap to handle the dough roll into a cylindrical shape. Fold the ends of the plastic wrap under the dough to seal it and place in the fridge or freezer to firm up.
Preheat your oven to 350 degrees F
Once the dough is firm, it will be easier to work with. Unwrap the dough and cut equal discs about 1/8” in thickness along the length of the cylinder. Place the discs on a parchment lined cookie sheet and flatten to your desired size. Lightly dust the top of each cookie with sugar.
Bake for 8 minutes, only the undersides of the cookie need to brown slightly.
Put the cookies on a wire rack to cool completely. Store in an air tight container.