Ingredients
125g unsalted butter, softened
½ cup caster sugar
1 tsp vanilla extract
1 free-range egg
1¼ cups gluten-free plain flour, plus a little extra for dusting
2 Tbsp white rice flour
1 tsp xanthan gum
LEMON BUTTERCREAM
80g unsalted butter
⅔ cup icing sugar mixture, plus extra, to dust
Finely grated zest 1 lemon
Method
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Preheat oven to 150°C fan-forced (170°C conventional). Line 2 oven trays with baking paper.
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Combine butter, sugar and vanilla in a medium bowl and beat with the paddle attachment of an electric mixer for 2-3 minutes, until combined. Add egg and beat until just combined. Stir in sifted flours and xanthan gum, in 2 batches. Cover and chill for 10 minutes, if needed, to firm up dough slightly.
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Using wet hands, roll tablespoonfuls of mixture into 16 balls. Arrange balls on prepared trays spaced 5cm apart and flatten slightly with a fork dusted in a little extra gluten-free plain flour.
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Bake cookies for 20 minutes, or until bases are light golden and tops are still pale. Cool fully on trays.
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To make lemon buttercream, beat butter and sifted icing sugar mixture in a small bowl with an electric mixer until pale and fluffy. Beat in lemon zest.
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Transfer buttercream to a small snaplock bag and snip a 1cm corner from the edge. Pipe buttercream onto half the biscuits, then sandwich with another biscuit. Dust with icing sugar to serve.