A delicious melt-in-your-mouth vanilla shortbread biscuit, sandwiched between jam and vanilla buttercream. These attractive biscuits would suit any special occasion or for a high tea.
Although they look impressive, you don’t have to have perfect piping skills, because I certainly don’t! It’s just a matter of using the traced circle on the baking paper as a guide. It’s just important to use firm, even, pressure on the piping bag as you pipe. Now some will be a little bigger, and slightly different shapes, but that’s not a problem at all. Once they have finished baking, you just need to match up similar size and shaped biscuits, so that you get a nice even looking sandwich. Besides, the light dusting of icing sugar helps soften the edges and they’ll look just gorgeous, no matter what size or shape they are.
For accurate cup measurements, I sift the potato starch and the icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed. It is imperative you use superfine white rice flour in this recipe, so there will not be any gritty texture.
Recipe Update: I have reduced the xanthan gum by ¼ teaspoon, and this resulted in a lighter and crisper biscuit. The pure icing sugar I use does not contain any fillers like corn starch. So, this time I added 1¼ teaspoons of corn starch to my icing sugar, and this created a thicker buttercream. As I changed the style of how I piped the buttercream, I had to increase the icing sugar and butter slightly. I also found that by bringing the jam to the boil, this helped it to set thicker once cooled, which meant the biscuit base didn’t soften as quickly.
Makes 14-15 cream filled biscuits (depending on how large your pipe the biscuit dough).
128g (4.5 ounces or 1 cup) superfine white rice flour
42g (1.5 ounces or ⅓ cup plus 1 teaspoon) corn starch
33g (1.2 ounces or 3 tablespoons) potato starch
32g (1.1 ounces or ¼ cup) tapioca starch
¼ teaspoon (1.25ml) xanthan gum
¼ teaspoon (1.25ml) salt
224g (7.9 ounces or 1 cup) gluten and dairy free butter
72g (2.6 ounces or ½ cup) pure icing sugar, sifted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
1 large egg, at room temperature
100g (3.5 ounces or ⅓ cup) raspberry jam (I use this brand)
Vanilla Cream Buttercream
180g (6.3 ounces or 1¼ cups) pure icing sugar, sifted (I use this brand)
1¼ teaspoons (6.25ml) corn starch
56g (2.0 ounces or ¼ cup) gluten and dairy free butter
1 teaspoon (5ml) pure vanilla extract
Icing sugar for dusting over biscuits
Preheat the oven to 160C and line 2 trays with baking paper or parchment. I traced around a 6cm cookie cutter leaving approximately 2-2½cm spaces between each circle. Flip the paper over and place on the tray.
Now sift together the dry ingredients and set aside.
Using a handheld mixer, cream the butter and sifted icing sugar together until light and fluffy, which takes a couple of minutes.
Next, add the egg and vanilla, and then continue beating until thoroughly combined.
Add the dry ingredients in 3 batches, mixing on a low speed until combined, before adding more flour. Your biscuit dough should be quite thick, but soft enough to pipe.
I’m afraid to say that I have very basic piping skills. So to make things easier, I only spoon about half of the dough at a time into the piping bag, fitted with a 2D star nozzle. This way I find it makes it a lot easier to maintain a firm grip on the bag. Start piping in the middle of the circle and, in a circular motion, pipe outwards stopping within the traced circle. Don’t worry about the roses looking perfect. After all, they are homemade!
Here’s a close up of the piped rose.
Bake for approximately 18-20 minutes, they will be lightly brown around the edges. Allow them to cool on the trays for 5 minutes before carefully transfer them to a wire rack to cool completely.
While the biscuits are baking, add the raspberry jam to a small saucepan and bring to the boil, before taking it off the heat. Then strain the jam through a sieve, to remove the seeds, and allow it to cool completely. Now pair up similar shape and size rosettes together, so that you get a more even looking sandwich.
To make the vanilla buttercream, add the icing sugar, corn starch, butter and vanilla extract to a bowl. Then, using a handheld mixer, cream the ingredients together until light and fluffy. Spoon the icing into a piping bag fitted with a ½cm star nozzle.
Place ½ teaspoon of jam in the centre of one of the biscuits and spread it out, stopping approximately ½ centimetre before the edge. On the other biscuit, pipe a generous amount of vanilla cream in the middle of the biscuit. Now gently sandwich the biscuits together.
When all the biscuits are done, use a fine mesh sieve to lightly dust over the tops of them with icing sugar.
Then allow your biscuits to stand for about an hour or so, to allow the cream to firm up a little before serving.
Store any leftovers in an airtight container.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 325F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8