Ingredients 60g unsalted butter, softened
1 teaspoon vanilla extract
75g caster sugar
100g gluten free self-raising flour
75g gluten free plain flour
1 tablespoon of extra gluten free flour for dusting
250g fondant icing (homemade or store bought)
egg white, lightly whisked
1 tablespoon of gluten free cornflour for dusting
Beat butter, sugar and extract until smooth. Add egg and beat until just combined.
Sift both gluten free flours into mixture and mix with a wooden spoon until the mixture is doughy. Knead mixture on a floured surface until smooth. Cover and refrigerate for 20-30 minutes.
Preheat oven to 180C. Remove dough from fridge and roll out on a floured surface. I used a heart cookie cutter but any cutter can be used for any occasion.
Place on tray lined with baking paper and bake for around 10 minutes. Remove and stand for 5 minutes before putting on wire racks.
Roll out the icing on a lightly corn floured surface and using the same cookie cutter cut out the same amount of shapes as biscuits (covering icing with cling wrap when not using so it doesn't dry out).
One at a time brush the top of the biscuits with egg whites and place icing on top.
Finished biscuits can be decorated with piping icing, quilted patterns or left plain.