Shortbread Biscuits & Royal Icing (Gluten & Dairy Free)

Gluten, Dairy, Egg and Nut Free

Biscuit Ingredients

225g Gluten Free Plain Flour Mix (Organ Plain Flour – is readily available)
115g Rice Flour (make sure it’s Gluten Free)
115g Coconut Sugar or Caster Sugar
100g Coconut Oil +
125g Extra Virgin Olive Oil (or 225g Dairy Free Butter)

Royal Icing Ingredients

185g Icing Sugar (make sure it’s Gluten Free)
2t Lemon Juice (fresh)
3t Orgran No Egg
2T filtered water (approx)
Food colouring or decorations (opt)

Method:

Preheat oven to 150c
Mix all dry biscuit ingredients together
Rub in oils with fingers and knead until smooth
Turn onto floured board and roll or use hand to flatten until about 3/4cm in thickness
Cut into desired shapes and place onto baking tray
Cook for 35-45 mins until biscuits turn a pale brown
Remove from oven and allow to totally cool before icing
Add all icing ingredients together and mix together until combined. Mixture should still be thick – if it is too thin, it will won’t stay on the biscuit (I have learned this the hard way!!) Please see notes below.
Place small amounts of icing mixture onto biscuits and decorate.
Allow to harden before serving.
These biscuits can be made and iced and will last well covered in a freezer and defrost well.

Notes:

Our family prefers to use organic ingredients where we can, but I have tried other flours, oils and sugars with my recipe but have found the ones listed in the ingredients work the best.

With the icing once you place the icing on the biscuit, you will find that it will ‘smooth’ out itself once rested for a moment and have a nice glaze to the top.

I have also tried to make these in the thermomix, but think they need the TLC of our fingers!