An exceptional biscuit with a cup of coffee, this twice baked biscuit really does take the biscuit!!

It seems that more and more people are suffering from being gluten intolerant, so this recipe uses polenta which is made from ground cornmeal and contains none of the gluten that you would find in wheat. The polenta also gives the cake a rich yellow glow is an absolute winner when trying to impress!

With almonds replacing the flour, it gives the cake a fantastic flavour and texture you just couldn’t get from a wheat cake.

So heres my favourite Gluten Free Recipe for you to try out if you!