Caster Sugar
The fine crystal of Chelsea...
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Biscuits
Iced Gems - Gluten Free
1 hours
10 mins
Easy
40
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- Ingredients
- Method
Ingredients
Gems
- 135g gluten free plain flour
- ⅓ cup (65g) rice flour, plus extra for dusting
- ½ teaspoon xantham gum*
- ⅓ cup (80g) Chelsea Caster Sugar
- Pinch of salt
- 100g cold butter, cubed
- Finely grated rind of 1 lemon
- 1 egg yolk
Royal Icing
- 1 egg white
- ½ teaspoon lemon juice
- 1½ cups (230g) Chelsea Icing Sugar, sifted
- Food colourings - choose whichever colours you wish
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
sophie j
I'm not the best baker but these worked perfectly and were delicious!!!
5
Method
Preheat oven to 180ºC (160ºC fan forced). Line 2 trays with non-stick baking paper and dust lightly with rice flour.
Sift gluten free flour, rice flour and xantham gum into a bowl. Spoon flour mixture into food processor bowl along with Chelsea Caster Sugar, salt, butter, lemon rind and blend until mixture resembles fine breadcrumbs. Add egg yolk and blend for a further 30 seconds. Turn onto a lightly floured surface and knead until smooth.
Roll dough out between 2 sheets of baking paper until 5mm thick. Place in fridge to become firm for 30 minutes then using 4cm round cutter cut out rounds.
Place biscuits onto prepared baking trays 3cm apart. Bake for 10-12 minutes or until biscuits just change colour. Set aside on trays to cool and harden. Transfer to cooling rack to cool completely.
For royal icing - add egg white and lemon juice to a small bowl and beat with an electric mixer until frothy.
Add Chelsea Icing Sugar, a tablespoon at a time, beating on a medium speed until mixture is a thick consistency that forms peaks. Divide icing into 3 bowls and have fun adding food colour of your choice.
Fit disposable piping bags with star nozzles and fill with coloured royal icing. Pipe royal icing stars onto the cookies. Allow ½ hour for icing to set. TIP*Xantham gum is available in small packets in the gluten free section of the supermarket. Serving SuggestionYou can use any colours you wish for these iced gems, a selection of colours looks wonderful for birthday parties and treats.
Chelsea Products in Recipe
Caster Sugar
The fine crystal of Chelsea...
Icing Sugar
Icing sugar can also be...
Reviews
1
What did you think of this recipe?
sophie j
I'm not the best baker but these worked perfectly and were delicious!!!
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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