Thursday, May 15, 2014

Part 2: Gluten-Free, Egg-Free Vanilla Biscuits with Lemon Curd Filling

Part 2: The Filling

Lemon curd. Lemony. Custardy. Oh so yummy between vanilla biscuits.

List of ingredients here.


1. Boil glass jars to sterilise them.

2. Grate the zest of 3 lemons + squeeze the juice.

3. Whisk egg yolks + sugar. Melt butter. Add lemon juice + lemon zest. Stir till it thickens (approx. 15 mins).

4. Decant into a sterilised glass jar. Allow to cool. Glue your vanilla biccies together. Store lemon curd in the fridge.

Wednesday, May 14, 2014

Part 1: Gluten-Free, Egg-Free Vanilla Biscuits with Lemon Curd Filling

Part 1: The Biscuits

Credit for the framework of this wonderful biscuit recipe goes to Emily from Recipes to Nourish.

Buttery. Melt-in-your-mouth. Four ingredients. Easy peasy.

Need I say more?


  • 1 1/4 cup white rice flour (Entice rice flour)
  • 1/4 cup excellent tasting honey (liquid)
  • 1 pinch of vanilla seeds or 1 tsp vanilla extract
  • 1/2 cup unsalted butter


Pick subtle tasting and beautiful honey. Use vanilla seeds instead of extract if possible.
  • Process ingredients in a food processor until a ball of dough is formed.
  • Roll tablespoon-sized balls and flatten slightly between your palms, laying the dough on a buttered and floured non-stick baking sheet.
  • If you're feeling compelled, decorate the dough with a cookie cutter imprint.
  • Bake in a pre-heated oven at 180 degrees Celsius for 8 minutes.
  • Allow biccies to cool on the tray before transferring them to a wire cooling rack.
Part 2: The Filling follows tomorrow...