Vanilla Butter Biscuits


It's coming up to Christmas & I'm running another Bakers' Magic gluten free flour give away on Facebook. To enter the competition you need to comment what Christmas (or celebration) goodies you would make with the flour if you won. One of the competitors said that she would make her Mum's Foundation biscuits. Helen kindly shared her Mum's recipe with me - this is my gluten free version (although I did decrease the sugar a little and omitted the baking powder).    



250 g Bakers' Magic Gluten free flour

100 g Caster sugar

~1/8 tsp Salt

175 g Butter (melted)

1 Egg

1 - 2 tsp Vanilla essence

 25 g Hot water




Mix together the Bakers' Magic Gluten free flour, sugar & salt.

In another container melt the butter.

Add the water, egg & vanilla to the melted butter. Stir to combine. Don't let this mixture cool.

Pour the melted butter mix over the combined dry ingredients & stir to combine.

It can be mixed by hand, fork or wooden spoon. Mechanical devices can over mix the dough very easily, it is best done by hand.

At this stage the dough will feel slightly greasy. Wrap the dough in plastic clingwrap, beeswax wraps or put it in a plastic bag & store in the fridge for approximately 1 hour. If you are in a hurry, flatten the dough & put it in the freezer for approximately 20 mins.     

Cooling the dough is important - after cooling the butter is fully absorbed, flexibility is increased & the dough is easier to handle.

Bring the dough out of the fridge or freezer and place it on a clean work surface. 

Knead the dough until it is soft enough to roll out.

Roll the dough out between 2 sheets of baking paper. 

To ensure the dough is an even thickness follow this tip. Find 2 placemats (dinner setting - my placemats are ~4 mm thick) or two pieces of cardboard (2-3 mm thick) place one on either side of the dough. I have thrown away my cardboard pieces & now have stainless steel spacers 1 mm, 2 mm & 3 mm thick - they are much easier to clean. When rolling out the dough ensure the rolling pin is wide enough to span the dough and part of the top of the placemats/cardboard. 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/cardboard, however, when the dough is the same thickness as the placemats/cardboard it will. At this stage the dough should be all the same thickness.

Turn oven on to 170 C.

Transfer rolled out dough to fridge (or freezer) for approximately 15 mins for it to be harder. 

Bring the dough out of the fridge. Take off the top piece of baking paper & then put it back on the dough. Turn the dough over & lift off the baking paper. 

Line a baking tray with baking paper.

Use cookie cutters to cut out shapes. Transfer cut out shapes to the lined tray.

Combine the dough off-cuts & re-roll between baking paper. If the dough is really soft put it back in the fridge to harden.

Bring the dough out of the fridge. Take off the top piece of baking paper & then put it back on the dough. Turn the dough over & repeat with the other side. Use cookie cutters to cut out more shapes. Transfer cut out shapes to the lined tray.

When required transfer the tray to the oven & bake biscuits for approximately 15 mins. The actual time will depend on the thickness of the dough, the size & your oven. 

Bring the tray out of the oven. Allow biscuits to cool before decorating them. 

Simply enjoy!