It took me a few attempts to get these right but the end result is
fabulous, almost better than regular melting moments. You can vary the flavour of the icing as you wish. Passionfruit is lovely too, or even use a good raspberry jam as the filling. For passionfruit icing substitute two passionfruit for the lemon zest and juice.
250g butter, softened
½ cup icing sugar, gluten free
½ tsp vanilla extract
1 cup gluten free flour mix
1 cup cornflour, from maize
Lemon Butter Icing
1 cup icing sugar, gluten free
2 tbsp melted butter
grated rind of 1 lemon
lemon juice to mix
Preheat oven to 170° C.
Cream butter, icing sugar and vanilla until pale and creamy.
Sift the flour mix and cornflour together and work in to the creamed mixture with a wooden spoon. This will take a while but keep mixing and a stiff dough will form.
Roll mixture in to small balls. Place on baking trays lined with baking paper. Press lightly with a fork which has been dipped in gluten free flour.
Bake for 15 minutes until the biscuits are just beginning to colour around the edges. Transfer to a wire rack.
When cold sandwich two biscuits together with lemon butter icing.
Lemon butter icing
Place all ingredients in to a small bowl and beat together using as much lemon juice as needed to form a smooth creamy icing.