Sophie made these for a special farewell morning tea - gluten-free too and SO much better than bought ones!
Makes 15 pairs
125g butter, softened
1/2 cup caster sugar
1 tsp vanilla essence
1 egg
1 3/4 cups gluten free flour + 1/4 cup for rolling
Pinch of salt
1 tsp gluten free baking powder
1/2 cup raspberry jam
1.
Heat oven to 180 Celcius. Line two baking trays with nonstick baking
paper. Place butter, sugar and vanilla in a bowl and beat until thick
and pale, then beat in egg.
2.
Sift gluten free flour, salt and baking powder into the butter mixture
and stir to combine. Turn mixture out onto a board and knead lightly to
bring together as a firm dough. Wrap dough in plastic wrap and chill for
30 minutes.
3.
Roll out some cling wrap to use as a surface so that your biscuits
don't stick when you roll them out. Flour the surface lightly , roll out
dough to 3mm thick. Cut out 30 circles with a biscuit cutter and place
on prepared baking trays. Cut out and remove smaller circles from the
centre of half the biscuit circles- you can use a straw to do this by
placing the straw in the middle of the circle to cut out, and gently
rotate in circular motion to make the hole a little bigger. You want to
make sure the hole is about 1.5-2cm wide in diameter as the hole size
will shrink during baking.
4.
Bake for 15 minutes, turning the tray around half way so they get a
nice even golden colour, then remove to a wire rack to cool. Sandwich
biscuits together with raspberry jam and leave to set.
Bon voyage Sophie!