Ingredients
• 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.
Method
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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.
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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.
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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.
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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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