Ingredients

• 200g Unsalted Butter
• 250g Gluten-Free Flour
• 100g Icing Sugar
• 1 pinch Salt
• 2 Egg Yolks
• 3 tablespoons Water
• Raspberry Jam as needed

Tools

• Oven
• Parchment paper
• Wooden spoon
• Plastic wrap
• Rolling pin
• kCook Multi
• Lightly floured surface
• Kcook bowl
• Baking sheet - 18 x 13"

Method

1. Fit midi blade to kCook bowl
2. Add gluten-free flour, unsalted butter, icing sugar and salt to the kCook bowl
3. Fit kCook bowl to kCook Multi
4. Attach lid to kCook bowl with filler cap fitted
5. Mix with filler cap fitted - 2 min, speed 8
6. Then add egg yolk and water to the dough
7. Mix with filler cap fitted - 2 min, speed 6
8. Wrap with plastic wrap
9. Chill in fridge - approx 1 hr
10. Pre-heat oven - 170°C
11. Line a clean baking sheet with parchment paper then set aside
12. Transfer dough to lightly floured surface
13. Roll out until 1/8" (5mm) thick
14. Cut out
15. Transfer biscuits to baking sheet
16. Bake - 9 min, 170°C
17. Cool on round wire rack
18. Spread with raspberry jam
19. Layer
20. Serve

Home  >  Recipes