Gluten Free Monte Carlo Biscuits

Gluten Free Monte Carlo Biscuits

Ingredients
  • 185g (6oz) butter
  • ½ cup brown sugar, firmly packed
  • 1 egg
  • 1 tsp vanilla
  • 1¼ cups gluten free self-raising flour
  • ½ cup gluten free plain flour
  • ¼ cup tapioca flour
  • 2 tsp xanthan or guar gum
  • ½ cup desiccated coconut

Filling

  • 60g (2oz) butter
  • ¾ cup pure icing sugar
  • ½ tsp vanilla
  • 2 tsp milk
  • Raspberry or strawberry jam
Method
  • Cream butter and sugar until light and fluffy.
  • Add egg and vanilla and beat well.
  • Add sifted dry ingredients and coconut and mix well. If the mixture is a bit stiff, you can add a little milk to soften.
  • Roll teaspoonsful of the mixture into balls and place on oven tray that has been lightly greased, or covered with baking paper.
  • Press back of fork into mixture to flatten them and make a hash pattern in the top.
  • Bake in a moderate oven for about 15 minutes, or until golden brown.
  • Remove from oven and cool completely on a wire rack.
  • When completely cool, put a teaspoonful of jam and a generous teaspoon of filling in the centre of half the biscuits.
  • Top with the remaining halves and press together lightly.

Filling

  • Cream butter and sifted icing sugar together until light and fluffy.
  • Add vanilla
  • Gradually add milk and beat well.

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