Gluten-free short pastry biscuits with apricot jam and a simple decoration to make these cookies even more appetizing.
Preparation time 1 hour (excluding resting in the refrigerator)
Ingredients for about 15 biscuits:
125 g of butter
125 g vanilla sugar (*)
280 g gluten-free flour
juice of half lemon
1 pinch of salt
(*) store the white sugar in a jar containing a vanilla bean
Slice the cold butter and work it with the sugar. Add the eggs, salt and lemon and mix; then add the sifted flour and knead the dough until the dough is smooth and homogeneous.
Wrap the dough in film and leave in the refrigerator for an hour before work it.
Roll out the shortcrust pastry between two sheets of baking paper and cut the pastry with a biscuit cutter: I used one in the shape of a flower. Make cuts on half the biscuits.
Place the other half of the biscuits on a baking sheet covered with baking paper, put a teaspoon of jam in the center and close them by placing the cut biscuits on top.
Bake in a preheated oven at 180° for 15 minutes.
Let them cool down.
Make the glaze mixing the icing sugar with a little water at a time, until the desired consistency.
Spread the icing with a teaspoon over the biscuits forming strips and decorate with colored gluten-free sugars.
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