These taste so good you will not believe that they are gluten-free. You will absolutely melt with glee the moment you bite into one.
- 375 g unsalted butter, chopped and softened
- 185 g (1½ cups) pure icing sugar
- ½ tsp vanilla extract
- 2 tbsp honey
- 500 g rice flour, plus extra for coating
- 150 g butter or dairy-free margarine, chopped and softened
- 1 tbsp milk
- 250 g (2 cups) pure icing sugar
- 1 tbsp passionfruit pulp
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 160°C.
Line an oven tray with baking paper. Cream the butter, sugar, vanilla and honey in a large bowl with electric beaters until pale and fluffy. Add the rice flour and mix well. Using lightly floured hands, roll the mixture into walnut-sized balls and place on the prepared tray. Gently flatten each ball with a fork dipped in some extra rice flour.
Bake for 15 minutes, or until just golden. Remove from oven and leave on tray to cool.
To make the icing, beat the butter and milk until pale and creamy. Add the icing sugar gradually until well combined, then add the passionfruit pulp and combine well.
When the biscuits are completely cooled, sandwich two moments together with the passionfruit icing. These bickies can be stored in an airtight container in the fridge for up to 5 days.
Recipe and image from Indulge by Rowie Dillon, published by Harper Collins, $40.