airtight container to mix dry ingredients (optional)
wooden/ firm silicone spoon
150gunsalted butter (or good DF alternative) softened
60gicing sugarconfectioners sugar
220gplain gluten free flour blendI use GFA rice free Blend B (see NOTES)
20gcorn starchknown in the UK as Cornflour
pinchfine sea salt
1largeeggroom temperature – beaten (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
3tbspdemerara sugar approx amount (to roll)
80gjam of choiceapprox weight - good quality. thick and fruity
Base-line two baking trays with baking paper.
Pre-heat the oven to 170 C/325 F/Gas 3.
In a large bowl, cream together the butter and icing sugar until pale and fluffy.
Mix together the flours, xanthan gum and salt in an airtight container and shake vigorously to blend.
Add the dry ingredients, beaten egg and vanilla extract to the creamed butter-sugar mixture, and beat together with a silicone/wooden spoon until smooth and evenly blended.
Pour some demerara sugar into a separate bowl, ready for dipping the dough-balls.
Take spoonfuls of the dough and roll into balls with your hands, before rolling each in the demerara sugar.
Place the dough-balls on the baking paper and using the flat of your thumb, make a deep dent in the centre of each.
Fill each of the thumb-prints with jam (but be careful not to over-fill).
Bake for 12 to 15 minutes until the tops are golden and beginning to firm up.
Turn off the oven and leave the biscuits in the oven to cool as the oven cools.
Once the oven has cooled, remove the cookies and store in an air-tight container.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is heavily rice-based), the texture may be slightly different and a drop of liquid (milk) may be required.