• 125g butter, softened
• ½ cup caster sugar
• 2 tsp vanilla extract
• 1 egg, whisked
• 1½ cups gluten-free plain flour
• ½ cup gluten-free self-raising flour
• ½ cup gluten-free raspberry or strawberry jam
• 2 Tbsp pure icing sugar, to dust
Note: Allow 30 minutes chilling
Cook’s tip To make a quick jam, put a packet of frozen raspberries in a saucepan with 1 cup caster sugar. Stir over a medium heat until sugar dissolves and raspberries thaw. When sugar has melted and mixture comes to the boil, simmer for 8-10 minutes or until mixture thickens slightly. Spoon 1 tsp of jam onto a chilled saucer and stand for 1 minute. Run your finger through the jam, forming a canal – if canal remains in jam, it is ready to be put into jars. If jam fills the canal, cook for a little longer. Re-test before using or transferring to sterilised jars.
Preheat oven to 160°C. Line 2 oven trays with baking paper. Put butter, sugar and vanilla in a large bowl and beat, using an electric mixer, until light and creamy. Add egg and beat until combined.
Sift flours over butter mixture, then stir until well combined. Form mixture into two 3cm-thick round discs. Enclose in plastic wrap and refrigerate for 30 minutes.
Roll 1 disc of dough between 2 sheets of baking paper until 4mm thick. Using a 6cm round fluted biscuit cutter, cut 16 rounds from dough. Place on 1 of the prepared trays. Repeat rolling and cutting with second disc of dough. Using a 1.5cm plain icing nozzle, cut a small round from centre of biscuits. Place on remaining prepared tray. Bake biscuits for 15-20 minutes or until light golden and cooked through. Stand on trays for 2 minutes, then transfer to a wire rack to cool.
Put whole biscuits on a flat surface. Put jam in a heatproof bowl and microwave on high/100% for 20 seconds or until jam is warm. Spoon 2 teaspoons of jam onto each whole biscuit. Dust tops of remaining biscuits with icing sugar. Carefully place dusted biscuits onto biscuits spread with jam. Serve.
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