Fish and Chips Biscuits - Refrigerator Cookies
Ingredients:
4 cups brown rice flour
1 cup rolled oats
4 teaspoons baking powder
6 ounces chunk light tuna packed in water (or salmon)
4 tablespoons canola oil
1/2 cup filtered water
1.) Preheat oven to 325o F.
2.) Measure all the dry ingredients into a mixing bowl and add the flaked tuna and oil, mixing until crumbly.
3.) Make a well in the center of the flour tuna mixture and add all the water, mixing on medium speed until just combined.
4.) Turn the dough out on to a lightly floured surface and shape into a log, around 2 inches in diameter. Wrap the log in plastic wrap and refrigerate for one hour.
5.) When ready to make biscuits, slice the log into 1/8 inch thick biscuits and place on a parchment paper-lined cookie sheet. Bake for 12-15 minutes or until the biscuits are dry and firm to the touch. Turn the oven off and leave the biscuits in for another 20-30 minutes. Remove from the oven and cool them on a baking rack. Store biscuits in an airtight container.