Four Leaf Clover Irish Cream Biscuits (gluten free too!)

Ok, my last attempt at trying to “Irish up” my cooking (for this year, anyway).  I managed to find some chocolate buttons that are gluten free, so they tend to find their way into just about everything sometimes!  You will need a flour leaf clover cutter for these, but you should be able to get it at any good kitchen supply shop.  Or, you can use the basic recipe (omit the Irish cream and substitute vanilla or some other liquid flavouring) and make whatever shape you want of course.

Four Leaf Clover Irish Cream Biscuits

Four Leaf Clover Irish Cream Biscuits

Preheat a fan forced oven to 140 celcius (160 if not fan forced).

 

125g butter, softened

1 cup plain gluten free flour

1 cup self raising gluten free flour

1 tsp xanthan gum

1/2 cup sugar (you can use caster sugar, but just plain white sugar is ok too)

1 egg

1 capful of Irish Cream (or whatever liquid you prefer)

Green chocolate buttons – you should get about 36-40 biscuits, so will need at least that many)

 

Cream the butter and sugar, add egg and beat in well.  Mix in flours, gum and liquid – the mixture should now be doughy.  Turn out onto a lightly floured board, and roll to 1cm thickness.  Cut out shapes, re-roll scraps and repeat.  Place biscuits on trays which have been lined with baking paper.  Push a button into each and bake.  The biscuits should take around 15 minutes, or until lightly browned (watch them carefully, as they are too thin to allow to burn, they will just crumble).

 

Christmas biscuits (cookies) – gluten free

Recently on one of my forays into various lolly shops looking for inspiration, I found these gluten free buttons.  I only used a few in the biscuit mix, so have heaps left over for something else (or let’s be honest, maybe just eating).  I am a big fan of the melt and mix method for quick and easy baking.

I got about 24 from the mixture.

Christmas biscuits (cookies) - gluten free

Christmas biscuits (cookies) – gluten free

 

125g butter

1/2 cup sugar

1 egg, beaten

1 tsp vanilla

1 & 1/2 cups gluten free SR flour

1/2 cup red, green and white buttons

 

Preheat a fan forced oven to 160 celcius, 180 if not fan forced.

Melt butter in the microwave in a microwave safe mixing bowl, then add the sugar and beat well.  When cooled a little, add the egg and vanilla, followed by the flour and buttons.  Roll into small balls, and place on trays, leaving room for each ball to spread.  Bake for 10-12 minutes until lightly browned.  Cool on cake cooler.

Gluten free espresso cream biscuits

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.

Gluten free espresso cream biscuits

Gluten free espresso cream biscuits

 

Preheat oven to 160 Celcius for a fan forced oven, 180 if not.

Biscuits:

125g butter

1/2 cup caster sugar

1 tsp instant espresso powder dissolved in 1 tbs boiling water

1 egg

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.