From Simon & Alison Holst’s Gluten-free Baking. Recipe makes approx. 30 biscuits (60 halves). Be aware that the dough needs to rest for about two hours, so take this into account when planning to make these biscuits.
Ingredients – biscuits:
• 1 cup brown sugar
• 200g soft butter
• 1 large egg
• 1 teaspoon cinnamon
• 2 teaspoons mixed spice
• 4 teaspoons baking powder
• 1 cup rice flour
• 1 cup tapioca flour
• Quarter to half a cup raspberry jam, to fill
Ingredients – icing:
• 1 cup sifted icing sugar
• 1 tablespoon soft butter
• About 1.5 tablespoons lemon juice or water
• Red jelly crystals or edible sprinkles, to decorate
• To make the biscuits, measure the brown sugar, butter and egg into a food processor. Process until creamy-looking, then sift in all the dry ingredients. Process again (scrape down the sides if required) until the mixture begins to come together in clumps.
• Divide the dough in half. Transfer each half to a square of cling film and pat out to form a cylinder about 4cm thick, then roll each in the cling film. Refrigerate the cylinders until firm (about two hours).
• Preheat the oven to 180°C/360°F. Working one at a time, unwrap the cylinders, then cut the dough into 5mm slices. Arrange the slices a few centimetres apart on a baking tray lined with baking paper.
• Bake one tray at a time for 8-9 minutes or until the edges of the biscuits just begin to colour. Remove the tray from the oven and cool for a few minutes before lifting onto a rack to cool completely.
• Sandwich two halves together with about half a teaspoon of jam.
• To ice, mix icing sugar, butter and enough lemon juice or water to make a fairly soft icing. Sprinkle a few jelly crystals or sprinkles to decorate.