A hit in our house, everyone loved them.

Thank you for this recipe. I tweaked it - halved the amount of sugar, added some ground flaxseed, ground ginger and ground mixed spice. Result 15 v crunchy and v tasty biscuits! They only needed 16 minutes in the oven.

Good crunch but too sweet

Very nice as per recipe. Simple to make and very tasty!!! Great texture too. Thank you

I've tried this recipe many times and always thought the mixture too cakey to shape into balls. This time I omitted the water and was able to shape into balls. When cooked they looked like amaretti shaped biscuits. Next time i will flatten them more. I was only able to get 18 biscuits out of the mixture though. They tasted lovely.

Very easy to make. But using the quantities stated (although I used Pure margarine instead of butter), the dough wasn’t dough at all and very runny. So I added a lot more flour to the mix and the dough came together. I was then able to bake them. They are very tasty.

My favourite recipe for gluten free biscuits! Simple, tasty and really easy to make...and I'm definitely not a baker!

Words cannot describe how good they are! Absolutely loved them, highly recommend making them.

These are AMAZING in all my years I have never had such amazing gf cookies!! When they come out they're golden brown and soft but give them 5 minutes Nd they harden more! Don't worry if your batter is a bit cakey! HIGHLY RECCOMEND

Thank you, loved the recipe, I was very happy to be able to enjoy butter biscuits for the first time after going GF. Goes perfectly with hot coffee/tea. My husband also loved them, cookies disappeared very fast!

I do not know where I’m going wrong with this but every time I try it my mixture spreads out like a brandy snap in the oven!!!! I have tried with butter, with margarine, with less liquid, with more flour and everyone the result is a tray of bubbly biscuit mixture.

Never made anything GF before but needed to accommodate my daughters’s playmate. These are delicious, buttery melt in the mouth loveliness. Totally open my eyes to GF cooking and experiencing new things

Lovely and fluffy, more of a mixture than a dough. I added extra flour to make them less fluid. I will use the recipe again as a base and add some of the flavour suggested on this site.

I made these biscuits last night. They’re very tasty, I’m not coeliac (they’re for my husband) but don’t think they’ll last that long! Another good recipe find .. well done Doves Farm.

So my whole family are omni and gluten eating. This morning I had to make them the most divine smelling lemon rosemary shortbread. I wanted to eat it all and curl up into a ball of satisfied gastrointestinal implosion. BUT THEN I stumbled across this recipe. And for the first time in quite a few years my family were actually jealous of my food :O Tweaked the recipe slightly and they are delicious straight out of the oven! I used half the suggested vanilla, and added the zest of a lemon, and subbed the milk for the juice of the same lemon definitely still too wet to shape into balls, however I made little dollops that I then flatten and spread out into disks using the back of a teaspoon dipped in water. If you're going to follow the recipe exactly, don't use all the vanilla as it's still a bit strong in flavour for me, and I only used half! And you definitely dont need the water goodbye waistline But otherwise this is a great and suuuper simple recipe

Made these without vanilla and with a teaspoon of dried ground ginger - they were delicious. Didn't need to add any water at the end and they turned out perfect, only cooking for 10 minutes. Not sure how I could have made more out of the recipe but will certainly be making again.

I melted the butter before creaming it with the sugar so the recipe was too wet. So I pimped it by adding some more rice flour a bit of corn flour and some icing sugar till the dough resembled something I could mould into cookie shapes. I might have also added some chocolate buttons on top! The result was awesome. Arguably better than my other biscuit recipe using flour.

Mixture was quite soft before adding the water at the end, so only added 2 tablespoons. I placed teaspoons of the mixture on the baking tray as mixture far too wet for rolling or patting into balls. On cooking the mixture leveled out nicely forming biscuit shapes. Made 24 biscuits, and only baked for 10 minutes. Biscuits are a nice crispy texture, not a huge amount of flavour. I'll try adding almond flavouring next time, which I think will work well with the crumbly biscuits.

Agree with other reviewers that these have a very good, very vanilla flavour. However, though I followed the recipe carefully, the dough was too soft to shape into balls, even with less water and more flour. Puzzling. I may try them again, with even less water and more flour to see if the dough is a bit firmer. I'm not an experienced baker with rice flour, so I was surprised at the sandy texture. Not unpleasant, just different!

just made these in minutes - substituted the rice flour with self raising flour and still delicious. Half the amount of water needed if you do and only 14 minutes to cook. Great recipe!

I have made these several times now, they are a real hit. Light, full of flavour, very moreish! I find it useful to flour my hands to roll the balls, and sometimes put a piece of glace cherry on the top :-)

Very simple to make and yet very moreish