Brown Sugar Biscuits

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  • Gluten Free Recipe
  • Gluten Free Recipe

Makes: 24 biscuits

A delicious brown sugar biscuit topped with lilac icing (in our case), Brown Sugar Biscuits are also known as Easter Biscuits.

INGREDIENTS

BISCUITS:
  • 2 cups flour (or gluten free flour)
  • 1/2 tsp baking powder
  • 1 pinch salt
  • 115g butter, room temperature
  • 1 egg
  • 1 Tbsp thickened cream
  • 11/2 tsp vanilla extract
  • 1/2 cup packed brown sugar
BLACKCURRANT ICING:

METHOD

  1. In a large mixing bowl cream butter and sugar. Beat in egg, cream and vanilla.
  2. Slowly add in flour, baking powder and salt. Mix until well blended. If dough seems dry add 1/2 tsp of water.
  3. Cover dough in cling film. Pat flat (this will make it easier to roll out later). Refrigerate for at least a hour.
  4. Preheat oven to 175°C.
  5. Roll dough out on a floured surface to 1/2 cm thick and cut with cookie cutters.
  6. Place on a pre lined baking tray and bake at the centre of the oven for 9-10 minutes or until golden.
  7. Remove and let them cool on the tray for about 10 minutes then move to a cooling rack until completely cool.
ICING: 
  1. Put egg whites and cream of tartar in an electric mixer bowl and beat on high for about 30 seconds or till combined and there are no lumps.
  2. Add sifted icing sugar and mix on medium for around 10 minutes. Icing should be thick.
  3. Add the Squeezed NZ Blackcurrant fruit syrup to the icing. Stir to combine.
  4. Decorate as desired. Leave on a cooling rack to dry completely.
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