I used to make these years ago before hubby was diagnosed a Coeliac, and for some reason stopped making them. Recently I thought I would see if the recipe worked with gluten free flour, and hubby was very excited that it did!
Makes 18 pairs (36 single biscuits). You will need two big biscuit trays for this recipe.
Preheat oven to 160 Celcius for a fan forced oven, 180 if not.
1/2 cup caster sugar
1 tsp instant espresso powder dissolved in 1 tbs boiling water
1 & 1/2 cups gluten free self raising flour
Espresso Cream filling:
2 tbs butter
1/2 cup icing sugar
1 tsp espresso coffee powder dissolved in 2 tsp boiling water
Cream butter and sugar, add egg and beat well to prevent curdling. Add coffee and flour and mix thoroughly. Using teaspoons for measurements, place biscuits on trays, leaving a bit of room for biscuits to spread (they don’t spread much). Bake for 12-15 minutes, leave to cool on tray for a few minutes then carefully (as they are gluten free they will be a bit more fragile than “regular” biscuits) lift off and let them finish cooling on a wire rack. When cool, sandwich with Espresso Cream Filling.
To make Espresso Cream filling:
Cream butter and sugar, add coffee and mix well.