Two-faced Biscuits
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
- For the cookies
- ½ cup butter
- ¼ cup caster sugar
- ½ tsp vanilla extract
- 1 ¼ cups gluten-free all purpose flour
- ½ tsp gluten-free Baking powder
- For the icing
- ⅛ cup boiling water
- 2 cups powdered sugar
- 3 Tbsps Dark chocolate (70% cocoa solids, melted)
Preparation steps
1.
For the cookies: heat the oven to 190°C (170° fan) 375°F gas 5. Line a baking tray with non-stick baking paper.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
3.
Sift in the flour and baking powder and mix to a dough.
4.
Roll out or pat out the dough on a lightly floured surface and cut out 10 rounds. Place on the baking tray and chill for 15 minutes.
5.
Bake for 12-15 minutes until light golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the icing: stir the boiling water into the icing sugar, 1 tablespoon at a time, until the mixture is spreadable but thick.
7.
Put 1/2 the icing into another bowl and stir in the melted chocolate.
8.
Spread 1 half of the cookies with white icing and the other half with the chocolate icing. Leave to set.
