Place flour mix, xanthan gum, caster sugar, butter, egg and vanilla extract into a food processor and pulse until the mixture comes together
ALTERNATIVELY: rub butter into your dry ingredients until it resembles fine breadcrumbs, and then stir in the egg and vanilla extract
Remove mix from processor/bowl and bring the dough together into a ball
Wrap the dough in cling film and chill for 30 minutes
Preheat oven to 180 Celsius (160 fan) & prepare a couple of baking sheets (grease them)
Remove the dough from the fridge and roll it out on a lightly floured surface
Roll it out to about 1/2 cm thickness & then, using a cutter, cut out circles. (my cutter was just over 6cm across)
Place your circles on your baking tray
Using a smaller circle cut out a hole in the middle (we recommend a just over 2cm cutter)
Place in the oven for around 10-12 minutes, until lightly golden
Once slightly cooled, transfer to a cooling rack
Place your icing sugar in a bowl & add a small amount of just boiled water.
Mix the water into the icing sugar until it has a smooth, thick, spreadable consistency
Divide your icing into a few smaller bowls, and using your colouring pastes, colour your icing in different colours.
Once your biscuits are 100% cooled you can ice them
Choose a colour icing and with a knife spread it across your first biscuit
Then, use a contrasting icing colour to drizzle over the top in lines or any pattern you like.
Use a cocktail stick through the icing to feather the pattern. (This needs to all be done quite quickly as the icing will set)
Continue to do this with all the biscuits. Use different colour combinations & have some fun!
Leave the biscuits to set before you dive in.
Eat and enjoy
