These light, buttery melt-in-the-mouth biscuits are gluten-free (and even egg-free!) and filled with a sumptuous layer of jam and vanilla buttercream. A nostalgic treat that’s been adapted to be coeliac-safe but still delivers the classic flavour and texture.
Prep Time & Bake Time
- Prep Time: ~40 minutes
- Chill Time: ~30 minutes
- Bake Time: ~20 minutes
- Total Time: ~1 hour 30 minutes
- Yield: ~13 biscuits
Ingredients
For the biscuits:
- 240 g unsalted block butter (or firm dairy-free alternative), softened
- 65 g icing sugar
- 225 g gluten-free plain flour mix
- 60 g corn-starch (cornflour)
- ½ tsp xanthan gum (omit if flour mix already contains it)
- ½ tsp vanilla extract
For the filling:
- 100 g unsalted butter (or dairy-free alternative), softened
- 200 g icing sugar
- ½ tsp vanilla extract
- 220 g raspberry or strawberry jam (approximate amount)
Instructions
- Prepare & Preheat
Preheat the oven to 180 °C (≈ 350 °F). Line three baking sheets with good quality non-stick baking paper. - Make the biscuit dough
In a large bowl, beat the softened butter and icing sugar until pale and fluffy. Add the vanilla extract and mix briefly.
In a separate bowl, whisk together the gluten-free flour mix, corn-starch, xanthan gum (if needed). Add these dry ingredients to the butter mixture and beat until a smooth, pale paste forms. Transfer the mixture to a large piping bag fitted with a wide star tip. - Pipe the whirls
On each lined tray, pipe large swirls (approximately 5 cm in diameter) leaving space between them to allow for spreading. For best results, chill the piped biscuits on the trays in the fridge for 30 minutes before baking (especially if your kitchen is warm). - Bake
Bake the trays for 15-20 minutes until golden brown. Switch tray positions halfway for even colouring. Once baked, let the biscuits cool completely on the trays (they are fragile when warm). - Make the buttercream filling
While biscuits are cooling, beat the softened butter until smooth. Gradually add icing sugar and vanilla extract, continue to beat until you have a soft, piping-consistency buttercream. - Assemble the whirls
Once the biscuits are fully cooled, gently lift them from the trays using a palette knife (they are delicate). Spread about 1 teaspoon of jam on the flat side of half the biscuits. Pipe a swirl of the buttercream over the jam, then gently place a second biscuit on top (swirl-side up) to form the sandwich. Handle with care. - Serve & store
Serve immediately or store un-filled biscuits in an airtight container; fill just before serving for best texture.
Nutrition (Approximate, per biscuit)
- Calories: ~384 kcal
- Carbohydrates: ~47.4 g
- Protein: ~1.9 g
- Fat: ~21.7 g
- Saturated Fat: ~13.4 g
- Fiber: ~1.9 g
- Sugar: ~28.7 g
