These melt-in-your-mouth biscuits are easy to make egg free as they don’t need eggs at all. Sorry dairy-frees, this recipe needs the butter. I prefer these biscuits without the filling, but my son always insists on having the filling in his.
180 g butter
60 g icing sugar
60 g cornflour
1 teaspoon baking powder
180 g gluten free plain flour
- Cream butter with an electric mixer until smooth. Add icing sugar and cornflour and mix. Add the sifted baking powder and flour and mix well.
- Roll into 20 g balls and place on a baking paper lined baking tray.
- Press each ball with a fork to flatten slightly.
- Bake for 16 minutes until golden at 160C fan-forced or 180 C/350F conventional oven.
Icing: Mix 100 g butter and 1 teaspoon vanilla extract until combined. Add 135 g icing sugar (gluten-free) and mix until well combined.
Sandwich biscuits together with icing or leave plain if desired.