Sugar Star Biscuits
ready in 1 hr 30 min.
- ¼ cup Almond flour
- ½ cup sorghum flour
- ½ cup white Rice flour
- 0.333 cup Tapioca flour
- ½ cup Polenta (cornmeal)
- ½ cup sugar
- ½ teaspoon Guar Gum
- 1 teaspoon gluten-free Baking powder
- 1 teaspoon grated lemon zest
- ¾ teaspoon ground Cardamom
- 1 pinch salt
- ½ cup cold butter (diced)
- 2 tablespoons water
- 1 large egg
- ½ teaspoon vanilla extract
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
Put the almonds, all the flours, polenta, sugar, guar gum, baking powder, lemon zest, cardamom and salt in a food processor and pulse to combine.
Add the butter and pulse to combine until crumbly. Add the water, egg and vanilla and pulse just until the ingredients come together.
Wrap the dough in cling film and form into a disc. Chill for 30 minutes until firm.
Roll out the dough between 2 sheets of non-stick baking paper and cut out star shapes of different sizes, using cutters or card templates.
Place on the baking trays and bake for about 15 minutes until lightly golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick consistency. The mixture should be thick enough to coat the back of a spoon.
Spoon the icing into a piping bag and pipe details, as in the photo.
Decorate with silver balls, silver dragees, sugar pearls, cardamom and anise and leave to set.