Gluten Free Iced Almond Thins
4,2 / 10
ready in 12 h. 45 min.
- For the dough
- ½ cup butter
- ½ cup caster sugar (superfine)
- 0.333 cup light corn syrup
- 1 tablespoon ground cinnamon
- ½ teaspoon baking soda
- 4 cups Chickpea flour
- 0.333 cup Rice flour
- 0.333 cup finely chopped almonds
For the dough: melt the butter, sugar and syrup in a large pan and bring to a boil.
Stir in the cinnamon and bicarbonate of soda. Stir until the colour changes to a lighter shade of brown.
Remove from the heat and stir in the flours. Stir briskly until well mixed, then add the almonds. Leave to cool slightly and knead into a smooth, soft dough.
Form the dough into a long log about 6cm| 2 1/2" in diameter, then chill overnight.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2-3 baking trays with non-stick baking paper.
Slice the log thinly. Place the slices on the baking trays.
Bake for 7–10 minutes, until golden. Place on a wire rack to cool completely. They will become crisp as they cool.
For the icing: sift the icing sugar into a bowl and stir in enough water until smooth and thick enough to coat the back of a spoon.
Spoon about 1/3 of the icing into another bowl and beat in the red colouring. Cover with a damp cloth.
Spread the white icing on some of the biscuits and drizzle line over other biscuits. Sprinkle with red sugar pearls and leave to set.
Drizzle line of red icing over the set white iced biscuits and leave to set.