- 55g lard
- 55g softened unsalted butter
- 85g caster sugar
- 1 large dessertspoon golden syrup
- 165g gluten and wheat free self-raising flour
- ¼ tsp bicarbonate of soda
Preheat oven to 190°C, gas mark 5.
With a food processor or electric hand whisk, cream together the lard, butter, sugar and syrup. Add the flour and bicarb and knead together with your hands.
Roll into balls and flatten with a fork. Alternatively, roll out the mixture and use decorative cutters of your choice.
Bake on greaseproof lined trays for 10-15 minutes or until pale golden in colour.
Cool on wire racks and decorate with icing or melted chocolate.
Add some finely grated zest from 1 orange or 1 lemon to the biscuit mixture for a citrus flavour.