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Gluten Free​ Melting Moments with Raspberry Filling

Gluten-Free​ Melting Moments with Raspberry Filling


Scale

Ingredients

130g grass-fed butter, softened  

115g plain gluten-free flour (low fodmap friendly mix)

45g powdered erythritol or 100g honey

50g gluten-free custard powder  

1-2tsp vanilla extract

For the Filling (optional):

60g grass-fed butter softened  

100g powdered erythritol, sifted  

6-8 fresh raspberries or frozen raspberries, defrosted


Instructions

  1. Preheat oven to 160ºC.
  2. Line 2 cookie trays with baking paper or silicone baking sheets.
  3. In a medium-sized bowl beat the butter until pale and fluffy.
  4. Sift all other ingredients into the bowl, plus add the vanilla extract and beat until a dough is formed.
  5. Roll a teaspoon of dough into balls and place onto baking trays. Don't sit the cookies to close to each other as they do spread out a little.
  6. Using a fork squash them slightly.
  7. Bake in the oven for 10 - 15 minutes or until just cooked. Remove from the oven and allow to cool completely.
  8. Once the cookies have completely cooled, you can begin to make the frosting and sandwich cookies together if using the filing.

For the Filling:

  1. Once again beat the butter until light and creamy.  Add the sifted powdered erythritol and raspberries and beat together until light and fluffy.

Gluten-Free​ Melting Moments

Gluten-Free​ Melting Moments

Gluten-Free​ Melting

Gluten-Free​ Melting Moments

Gluten-Free​ Melting Moments

Gluten-Free​ Melting Moments

Gluten-Free​ Melting Moments


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