INGREDIENTS:
MAKES 36 BISCUITS
THIS RECIPE IS ADAPTED FROM THE ARNOTTS RECIPE, WITH OUR NODO GLUTEN FREE FLOUR IN REPLACE OF REGULAR FLOUR.
- 2 CUP (320G) NODO PLAIN FLOUR
- 180G UNSALTED BUTTER SOFTENED
- 1/2 CUP (70G) ICING SUGAR
- 1/2 TSP SALT
ROYAL ICING
- 1 LARGE EGG WHITE
- 1 1/2 CUPS (200G) ICING SUGAR
- 1 TSP VANILLA EXTRACT
- 1 TSP GLUSCOSE SYRUP
- 1-1 DROPS RED COLOURING (WE USE NATURAL)
- 1/2 CUP RASPBERRY JAM
- 1/2 CUP DESICCATED COCONUT
METHOD
- PREHEAT OVEN TO 160 DEGREES. LINE 2 BAKING TRAYS WITH BAKING PAPER
- USING AN ELECTRIC MIXER, BEAT THE BUTTER, ICING SUGAR AND SALT FOR 2 MINS OR UNTIL PALE AND CREAMY. SIFT FLOUR INTO THE BUTTER MIXTURE AND MIX ON LOW SPEED UNTIL COMBINED.
- PLACE HALF THE MIXTURE BETWEEN BAKING PAPER AND ROLL OUT TO APPROX 5MM THICKNESS. USING A COOKIE BUTTER, CUT OUT BISCUITS, TRANSFER TO BAKING SHEETS. REPEAT ROLLING AND CUTTING SHAPES WITH REMAINING MIXTURE, RE-ROLLING SCRAP DOUGH TO MAKE MORE COOKIES.
- BAKE FOR 16-18 MINS OR WHEN BISCUIT STARTS TO TURN GOLDEN. LEAVE ON TRAY TO COOL.
- TO MAKE THE ICING - PLACE EGG WHITE IN A CLEAN MIXING BOWL AND MIX ON LOW SPEED WITH A WHISK ATTACHMENT UNTIL THE WHITES BEGIN TO BREAK UP. GRADUALLY ADD THE ICING SUGAR, VANILLA AND GLUCOSE, WHISKING UNTIL COMBINED AND GLOSSY. IF THE MIXTURE IS TOO STIFF, ADD A TEASPOON OF WATER TO LOOSEN IT UP BUT ENSURE IT ISN'T TOO RUNNY AS IT WILL SLIDE OFF YOUR BISCUITS. IT SHOULD FORM A SMOOTH SURFACE. ADD YOUR COLOURING AND STIR UNTIL COMBINED. COVER SURFACE OF ICING WITH CLING WRAP UNTIL READY TO USE TO PREVENT THE ICING GOING HARD.
- PLACE A SMALL ROUND TIP AND TILL YOUR PIPING BAG 1/3 FULL OF ICING. DO NOT OVERFILL YOUR BAG. FILL ANOTHER PIPING BAG WITH RASPBERRY JAM.
- PIPE PINK ICING AROUND THE BISCUIT BEFORE PIPING JAM IN THE CENTRE.
- SPRINKLE WITH COCONUT AND LEAVE IN AN AIRTIGHT CONTAINER TO SET OVERNIGHT.