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

1. PREHEAT OVEN TO 160 DEGREES. LINE 2 BAKING TRAYS WITH BAKING PAPER
2. 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.
3. 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.
4. BAKE FOR 16-18 MINS OR WHEN BISCUIT STARTS TO TURN GOLDEN. LEAVE ON TRAY TO COOL.
5. 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.
6. 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.
7. PIPE PINK ICING AROUND THE BISCUIT BEFORE PIPING JAM IN THE CENTRE.
8. SPRINKLE WITH COCONUT AND LEAVE IN AN AIRTIGHT CONTAINER TO SET OVERNIGHT.