Gluten Free Belgium Biscuits
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The Alternative Bread Co.
Cream the butter and sugar together until they are light and fluffy.
Beat in the egg and vanilla.
Beat in the syrup.
Mix the Spicy Fruit Breadmix and baking powder together and then slowly add to the creamed mixture. Fold together until combined. If the mixture starts to look curdled keep adding the dry ingredients one tablespoon at a time until it comes together.
Preheat the oven to 180°C. Line 2 or 3 flat baking trays with baking paper.
The next steps are not to be rushed - a few extra minutes here will mean your biscuits with all be even and transfer to the trays easily.
On a silicone mat or baking paper take half the mixture and roll out to about 5mm thick.Tip: keep the surfaced floured but not too much that it colours the biscuit mixture. Turn over often so it doesn't stick and moves freely.
Use a 50mm round cutter to cut the biscuits and then gently slide a knife under to transfer to the tray. You want to keep the round shape. Put the biscuits about 2cm apart, they wont spread much.
Bake at 180°C for 10 minutes and then check. You want the edges to start to go golden, if they need a little more - try 3 minutes and re-check. There isn't much from nearly done to over done.
Leave to cool slightly on the baking tray before transferring to wire rack to finish cooling.
Once cooled, put a dollop of jam on one biscuit and sandwich together with another biscuit on top.
Mix together 1 cup icing sugar with a couple of teaspoon of boiling water to form a thick but runny icing. You may need to add extra water or icing sugar. You want your icing to go smooth in the bowl but stay firm. Use a teaspoon to put your icing on the biscuit - it should spread out evenly, look glossy and not go over the edge. If it is too runny add more icing sugar and mix.
Sprinkle with jelly crystals.