Ingredients:

  • 1 cup (225 g) unsalted butter, softened to room temperature
  • ¾ cup (150 g) caster sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250 g) gluten-free 1:1 blend
  • ½ cup (60 g) fine almond flour/meal
  • 1 teaspoon xanthan gum (crucial if GF blend does not contain it)
  • ½ teaspoon fine sea salt
  • For Icing (Optional): 2 cups (250 g) sifted icing (confectioners') sugar
  • For Icing (Optional): 2 tablespoons (15 g) meringue powder
  • For Icing (Optional): 3 to 5 tablespoons filtered water or lemon juice

Instructions:

  1. Combine Dry Ingredients: Whisk together the GF 1:1 blend, almond flour, xanthan gum (if using), and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened butter and caster sugar together on medium speed until light and fluffy—about 3–4 minutes. Scrape down the bowl.
  3. Add Wet Ingredients: Beat in the egg until just combined, followed by the vanilla extract. Do not overmix.
  4. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry mixture. Mix only until the dough just comes together into a cohesive mass. Stop immediately once the last streaks of flour disappear.
  5. Shape and Chill: Divide the dough in half. Shape each half into a thick disc, wrap tightly in cling film, and refrigerate for a minimum of 60 minutes (or up to 2 days). Chilling is non-negotiable.
  6. Preheat and Prepare: Preheat the oven to 175°C (350°F). Line two large baking trays with parchment paper.
  7. Roll the Dough: Remove one disc from the fridge. Place it between two large sheets of parchment paper. Roll the dough to a thickness of about ¼ inch (6 mm).
  8. Cut Shapes: Using your chosen cutters, firmly cut out the shapes. Carefully transfer the biscuits to the prepared baking sheets, spacing them about 1 inch apart. Return dough scraps to the freezer for 5 minutes before rerolling.
  9. Bake: Bake for 10–12 minutes, rotating the trays halfway through, until the edges are pale golden and the centres look set.
  10. Cool: Let the biscuits cool on the baking sheet for 5 minutes (they are fragile when hot), then transfer them to a wire rack to cool completely before decorating.
  11. Prepare Icing (If using): Sift the icing sugar and meringue powder into a bowl. Gradually add the water or lemon juice, mixing on low speed until smooth. Beat for 5 minutes until the icing forms stiff, glossy peaks.
  12. Decorate: Use piping bags or brushes to decorate the cooled biscuits. Allow the icing to dry completely (4–6 hours, or overnight) before stacking or storing.