Shortbread creams

  • 20 mins preparation
  • 15 mins cooking
  • Makes 8 Item
  • Print


  • 3/4 cup (110g) gluten-free cornflour
  • 2/3 cup (130g) fine rice flour
  • 1/2 cup (75g) hesan (chickpea) flour
  • 1/2 cup (80g) pure icing sugar
  • 170 gram butter, at roam temperature
Cream filling
  • 1 1/4 cup (200g) pure icing sugar, sifted
  • 30 gram butter, at room temperature
  • 2 teaspoon hot water
  • pink food colouring (optional)


Shortbread creams
  • 1
    Preheat oven to 160°C (140°C fan-forced). Line two baking trays with baking paper.
  • 2
    Sift all flours and icing sugar twice into a bowl. Rub in butter, using fingertips, until a dough forms.
  • 3
    Roll 2-teaspoon measures of dough into balls; place on prepared trays. Dip a fork in cold water and press each biscuit down, to flatten and leave a decorative pattern. Bake biscuits 15 minutes, until pale golden. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
  • 4
    Meanwhile, make filling: using an electric mixer, beat icing sugar, butter and hot water in a bowl, until creamy. Add a drop or two of food colouring, if desired.
  • 5
    Sandwich biscuits in pairs with filling. Serve immediately.


If you like sweet treats but are keeping an eye on your weight, don't fill the biscuits simply dust them lightly with icing sugar. If served individually, this will yield 16 biscuits.

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