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Makes 12 biscuits
2 mugs sans gluten universally handy flour
1 teaspoon thickener
½ glass darker rice syrup
1 tablespoon heating powder
½ teaspoon salt
8 drops Lemon basic oil
1 glass drain
½ glass spread, dissolved
1 glass new or solidified blueberries
Blend flour, thickener, preparing
Beat egg in medium bowl; include drain, margarine, dark colored rice syrup, and Lemon fundamental oil and mix together.
Add egg blend to dry fixings.
Blend in blueberries.
Fill lined biscuit tins 2/3 full.
Heat time is 20 minutes at 375 degrees Fahrenheit.