Ingredients

·       270 g Risen Flour’s GF self raising or GF plain flour

·       60 g cornflour

·       1 teaspoon xanthan gum,  (See Note)

·       ½ teaspoon baking powder

·       200 g butter, softened

·       100 g icing sugar

·       1 teaspoon vanilla extract or paste

For the Buttercream Icing

·       75 g butter

·       1 teaspoon vanilla extract or paste

·       200 g icing sugar, sifted

·       1-2 teaspoons hot milk or water

Instructions

Make the Biscuits

·       Heat oven to 180°C and line 2-3 baking trays with baking paper.

·       Sift together the gluten free flour, cornflour, xanthan gum and baking powder into a bowl and whisk to combine well.

·       Place the butter and vanilla into a large bowl and beat with an electric mixer, handheld or bench mixer until smooth and creamy. Add the icing sugar and continue beating for 2-3 minutes, or until very light and fluffy.

·       Add the flour in 2 additions. You can beat them in with the electric mixer on a slow speed, but it's best, if you are using a hand mixer to stir the final addition in with a wooden spoon or large spatula, to avoid overworking the mixer motor.

o  The dough should be soft, but firm enough to hold its shape in a ball. If it’s slightly too soft, chilling it for a few minutes can help firm it up. If it’s excessively soft, the type of flour used may be the issue, and you may need to add more flour, one tablespoon at a time, until the dough comes together.

·       Roll 16g pieces of dough into balls and arrange them on the prepared baking trays. You should have around 38 balls of dough. Gently flatten each ball with a fork. – I used a gnocchi board which worked wonders.

·       Bake the biscuits for 10-12 minutes. They should be lightly golden on the bottoms, but they won't brown much on top. Leave on the trays until cool enough to handle, then gently move them to a wire rack to cool completely.

Make the Buttercream

·       Beat the butter and vanilla in a medium bowl until creamy. Add the sifted icing sugar in small amounts on a slow / low setting to avoid an icing cloud. Slowly increase the mixer speed until all the icing sugar is incorporated and beat until light and fluffy.

·       Add just enough hot milk or water to make the icing a spreadable consistency. It should still be quite stiff, otherwise it will squish out when you bite into the biscuits.

·       Pipe or spread the icing onto half of the cooled biscuits, and sandwich with the remaining biscuits. Dust with icing sugar if you like.

Store the melting moments in an airtight container. They should last for a week or so.

 Notes

I used our GF Self Raising Flour. You can however use our Risen Flour’s Gluten Free Flour. I still added the Xanthan gum when using the Self Raising Flour.

You can change up the flavour of your icing, I used Lemon Myrtle and a touch of lemon juice to give it a slightly different flavour which tasted fantastic.