100g butter, softened
½ cup (100g) golden caster sugar (I use Billington’s golden caster sugar, available at most supermarkets)
3 teaspoons finely grated lemon zest
1½ teaspoons pink peppercorns, finely ground
1¼ cups (150g) brown rice flour
½ cup (50g) tapioca flour or gluten-free cornflour
½ teaspoon gluten-free baking powder
½ cup (60g) unrefined icing sugar
1 teaspoon butter, melted
1-2 teaspoons lemon juice
2-3 tablespoons freeze-dried raspberries, crumbled
finely grated lemon zest to decorate


1.Beat together the butter and sugar using an electric mixer or wooden spoon, until light and fluffy.
2.Add the lemon zest and pink peppercorns and mix to combine.
3.Sieve in the flours and baking powder, then mix with a wooden spoon to form a soft dough.
4.Transfer the dough to a covered container and chill in the fridge for 20 minutes.
5.Preheat the oven to 160℃. Line two oven trays with baking paper or grease well.
6.Roll tablespoonfuls of biscuit dough into balls, then transfer to the prepared oven trays.
7.Using the bottom of a glass, press down gently on each ball of dough to flatten to a biscuit. The sides will crack a little, that’s OK.
8.Bake the biscuits for 10-15 minutes or until light golden, rotating the trays halfway through to ensure even cooking.
9.Remove from the oven and set aside to cool for 5 minutes before transferring to a wire rack to cool further.
11.Once the biscuits are cool, combine the icing sugar, melted butter and lemon juice in a small bowl to form a smooth icing.
12.Spoon a little over each biscuit, then scatter the tops with crumbled freeze-dried raspberries and grated lemon zest.
13.Set aside until the icing is set.

Recipes, Food Styling & Photography Emma Galloway

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