The flour mix works well, but I think you could substitute the gluten-free flour mix fairly easily. Given that the end result is two pieces sandwiched together, it is very important to roll them out thin. This recipe should make about 15-20 biscuits.
Orange sandwich creams
Orange sandwich creams
Ingredients
Biscuits
- 55 gms salted butter (or dairy-free equivalent)
- 45 gms soft brown sugar
- 1 tbsp golden syrup
- Pinch salt
- 1/4 tsp bicarbonate of soda
- Zest of 1 orange (Seville, blood or ordinary)
- 80 gms sorghum flour
- 40 gms tapioca starch
- 1 tsp ground linseed (optional)
Filling
- 75 gms icing sugar
- 1/2 tsp cornflour
- 40 gms butter (or dairy-free equivalent)
- splash of orange juice
- splash (1/2 tsp) boiling water
Instructions
- Beat together the first 6 ingredients until pale and smooth.
- Sift in the flours and linseed and work to a smooth dough.
- Chill the dough for 15-30 minutes.
- Roll out the dough to a pastry thinness.
- Use the biscuit press or a knife, to cut the biscuits to a regular and equal-sized shape. (Optional: cut a round or heart-shaped hole in the middle of half the biscuits)
- Place on baking parchment on a baking sheet. If they were cut with a knife then use a fork to add some decorative marks.
- Bake at165C for 12-15 minutes.
- Allow them to cool on the tray for a few minutes and then remove to a rolling rack.
For the filling
- Mix all the ingredients together in a bowl. Use a wooden spoon to mix them thoroughly.
- Either beat hard with the wooden spoon, or use an electric hand mixer until the filling is pale and soft.
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