This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Ingredients

130 g Bakers' Magic Gluten free flour

100 g Butter (cold & chopped)

1/2 tsp Cinnamon

2 tsp Coffee

25 g Potato starch

90 g Brown sugar

15 g Hot water

 

Method

Dissolve the coffee in the hot water & set aside to cool.

Line two trays with baking paper (If you prefer reuse the paper used to roll out the dough).

Turn oven on to 150 C. I cook them at a relatively low temperature to ensure the cooked biscuits are an even colour. 

Thermomix

Put the dry ingredients into the TM bowl.

Mix for 5 secs on speed 8.

Add in chopped butter & cooled coffee.

Mix for 30 secs on speed 4. 

Food Processor

Put all dry ingredients into the bowl & mix until uniform.

Add in the chopped butter & cooled coffee.

Mix until it comes together as a dough.

Rolling out the dough

Put the dough or empty the TM bowl on a sheet of baking paper. Bring it together with your hands. Knead the dough until it has a uniform consistency. The dough should be ready to roll out.

Place dough between two sheets of baking paper. To ensure the biscuits are an even thickness follow this tip. Find 2 placemats (dinner setting) place one on either side of the dough (my placemats are ~4 mm high). The placemats can be on top of or underneath the pieces of baking paper. I find it easier to work with the dough when it is between two sheets of baking paper. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats. My rolling pin is large – 61 cm from handle to handle. If your rolling pin is smaller it may be easy to half the dough. Initially when rolling the pin may not necessarily rest on the placemats, however, when the dough is the same thickness as the placemats it will. At this stage the dough should be all the same thickness. Put the dough (still in between the baking paper) onto a flat tray and put it into the fridge until the dough is firm. 

As the butter used in the recipe was cold it shouldn't take too long for the dough to be firm enough to cut.

Cutting & Baking

Bring out the cold dough. Gently lift off the top piece of baking paper, put it back down on the dough. Holding on to both sheets of baking paper on both sides of the dough gently flip the dough over. Lift off the top piece of baking paper - do not discard.

I used a square cutter to make these simply because I didn't have to roll out the dough again. You may want to use a different shape.

Cut out as many shapes as you can & transfer them to the lined baking tray.  

The length of time required to bake the Streusel Fingers Too will depend on the length & thickness of the biscuit & your oven. The squares I cut were ~10 g each, there is sufficient dough to make ~35 of these. I actually made 30 & had some odd shaped ones. I baked these for ~15 mins & turned the trays halfway through baking.