These biscuits are just the right amount of sweetness and spice whilst having a lovely soft and chewy texture. Recipe adapted from ‘Gluten Free Baking’ by Simon and Alison Holst.
Recipe makes 15 biscuits (30 halves).
1 cup brown sugar
200g softened butter
1 large egg
1 tsp. cinnamon
4 tsp. baking powder
1 cup Bakel’s gluten free baking mix
½ cup buckwheat flour
½ cup coconut flour
½ cup raspberry jam (to fill)
¾ cup icing sugar
1 Tbsp. soft butter
Dash of water
Red jelly crystals (optional)
In a cake mixer add the brown sugar, butter and egg. Mix on low to medium until creamy and well combined. Sift in the cinnamon, mixed spice, and flours and mix until combined, stopping to scrape down sides and ensuring there are no lumps.
Roll the dough into a log and wrap in cling film. Refrigerate for 30 – 60 minutes.
Preheat oven to 180ºC bake. Line two baking trays with baking paper.
Roll small handfuls of mixture into balls and place on baking trays. Gently press down each ball with a fork.
Bake for 10 – 12 minutes or until all biscuits are nice and golden. Leave for 5 minutes before transferring to a wire rack to cool completely.
Sandwich the biscuits together with 1 tsp. of raspberry jam.
To make the icing, combine the icing sugar, butter, and water. Add a small amount of icing on top of each biscuit. Finish by sprinkling some jelly crystals over the top if desired.