The traditional and delicious sugar biscuit recipe now converted to be gluten-free.
500 g REAL unsalted butter
500 g berry sugar (superfine sugar)
2 tsp vanilla extract
A pinch of salt
2 X-large eggs
1kg GF cup for cup Cloud 9 All purpose flour
4 tsp baking powder
Cream the butter and sugar in a stand mixer until light and fluffy.
Add the vanilla extract and the one egg at a time and mix well.
Add salt and baking powder.
Slowly add the flour and mix to form a ball of dough.
Wrap in clingwrap and leave in the fridge overnight.
Take it out the next morning and let it sit on the counter for the rest of the day (I only baked it the following evening).
This is a very solid and stiff dough, do not worry. you did nothing wrong.
When ready, cut the ball of dough into 1″ thick slices and roll out on a lightly floured surface. with a rolling pin and cut into petty shapes and decorate.
I painted each biscuit with egg wash (1 egg mixed with a little milk) and then added M&M’s as decoration (colorful), but use your own imagination and have fun with the decoration.
Bake at 180C (375F) until golden brown for ±12 minutes.
Let them cool slightly before removing from the baking tray.
Leave on a cooling rack until completely cold and store in an airtight container.