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Message: <blockquote data-quote="Robbity" data-source="post: 511306" data-attributes="member: 93179">I've been looking for a basic biscuit recipe so  had a go too.  I added extra butter, which I softened rather than completely melted, and the mixture was still very crumbly, so I made them into little squashed balls instead of trying to roll them, and cooked them in the microwave.  I tasted a bit before I cooked them and it did taste nice, but after  cooking, which I rather overdid as I've just got a new microwave  -  I'm not quite sure of the best settings and timings yet  and I made a complete pigs ear of them -  they tasted like raw coconut  flour  with burnt in the middle, and seemed to swell up in my mouth too!  <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite73" alt=":yuck:" title="Yuck    :yuck:" loading="lazy" data-shortname=":yuck:" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite73" alt=":yuck:" title="Yuck    :yuck:" loading="lazy" data-shortname=":yuck:" /> I think the birds will be getting them in the morning.  I'll get some more flour and then  have another go.I have a somewhat similar savoury recipe with added cheese and milk or water which is also very crumbly but that works fine and holds together if I'm careful!  It's a cheese scone recipe in real life but the different flour seems to have turned it into a sort of cheesy shortcake/thick crispy biscuit.  I use a combination of milled flax seed and almond or coconut flour for this.Robbity</blockquote>

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