Ingredients
The following ingredients have 4 Servings
- 220 g Butter, Softened ((1 Cup))
- 1/2 Cup Caster Sugar
- 1 Large Egg
- 1 and 1/3 Cups Gluten Free Flour
- 1 and 1/4 tsp Baking Powder
- 1 Cup Custard Powder
- 60 g Butter, Softened ((1/4 Cup))
- 1/4 Cup Custard Powder
- 1 and 1/2 Cups Icing Sugar
- 2-4 Tbsp. Water, (as needed)
Instruction
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Cream the butter and caster sugar together until light and fluffy.
- Beat in the egg.
- Beat in the gluten free flour, baking powder and custard powder until you have a stiff dough.
- Shape into balls and flatten with a fork or roll into a log and slice off into 4cm pieces.
- Place in the oven for 12-15 minutes. They will have spread and lightly golden around the edges.
- Allow them to cool completely.
- While the cookies are cooling make the custard buttercream.
- Beat the butter until smooth. Slowly add in the icing sugar and custard powder.
- If the mixture won't come together, add in some water a tablespoon at a time until you have a thick consistency that will hold its shape.
- Pair up the cookies (pair the cookies with ones of relatively the same size).
- Spread or pipe the buttercream onto one of the cookies in each pair.
- Press the other cookie on top and you're finished!
