cuppa

Gluten-Free Recipes:
Chocolate cream bicuits

 cakes
We use a biscuit paste forcer to form these biscuits, but they can be made just as successfully by rolling the paste and cutting the biscuits out.

Ingredients:

Biscuits

100g butter 100g ground almonds
20g cornflour 40g rice flour
40g besan flour 1 egg
100g caster sugar 2-3 drops vanilla essence
1/4 tsp baking powder 1/4 tsp xantham gum

Chocolate Cream filling

120g butter 1/3 cup pure icing sugar
1 1/2 tblsp. GF cocoa powder  

Method:

Biscuits

Preheat oven to 160C.
Line baking tray with non-stick baking paper.
Separate the egg and beat together the yolk and about 1/2 of the white. (you don't need the other half)
Cream butter and sugar together, add vanilla essence and beat.
Add the dry ingredients, mix until crumbly.
Add butter and egg and mix well.
Prepare biscuits either by rolling paste and using a biscuit cutter or by placing the mixture into the barrell of a forcing machine and squeezing directly onto a baking tray.
Bake at 160C for approx 15 minutes.
Cool on wire rack.

Chocolate cream filling

Cream butter, add sifted icing sugar and beat until smooth.
Add cocoa powder and beat until well mixed.

Assembly

Turn the cold biscuits over so that the flat side is uppermost and spread half of the biscuits with the chocolate mixture.
Place the remaining biscuits on top and sandwich the cream between the two.

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Last updated :August, 2000