250g unsalted butter, softened
1/3 cup icing sugar
1 tsp Vanilla paste (I used 2-3 tsp)
2 cups all purpose gluten free flour
1 tsp guar gum
1/3 cup corn flour
Preheat oven to 180'c and line two baking trays with baking paper.
Cream the butter until pale. Add the icing sugar and vanilla till light and fluffy.
Sift in the flour and corn flour over the top of the creamed mixture and beat gently till combined.
Using your hand roll a tablespoon of mixture at a time into balls and place on the baking trays about 4cm apart. Gently press down on the balls with the back of a folk.
Refrigerate for 20-30 mins before being baked, this will prevent them from spreading too fast and from going flat in the oven.
Bake the refrigerated biscuits for 10-15mins. Leave on the baking tray for 10 minutes, then transfer to a wire rack to cool.
To ice and decorate:
100g unsalted butter
2 cup icing sugar
1-2 tbsp freeze dried raspberry (i used strawberry powder)
Juice and zest of half a lemon
1 tbsp milk, add more if needed
To make icing, cream the butter for 3-4 minutes or until very pale. Add milk and vanilla and half of the icing sugar mixture, beat for at least 1 minutes or until the mixture is light and fluffy. Add remaining icing sugar, lemon and raspberry and beat for a further 3 minutes or until the mixture is light and fluffy or at a spreadable consistency.
Once the biscuits are cool, you can assemble them by spreading the base of the biscuit with the icing and topping with a second biscuit. Repeat again until al the biscuits are filled. Dust lightly with icing sugar if desired and ENJOY