I have to confess these are not sugar-free. But they are a lovely treat. They are very much like a shortbread. They melt in your mouth. I keep the roll, raw in my freezer for when guests are about to arrive, thaw slightly (just enough to be able to slice) and then slice and bake. Mine never look perfectly round or the exact same shape, but that's how I work ( differently not a perfectionist)
Lets say '' they look ''Home Made ''
Chocolate Peppermint Biscuits - GF
200 gr butter
1/2 cup coconut sugar, honey or brown rice malt syrup
2 egg yolks
1 3/4 cup gluten-free flour
pinch salt
3 tbsp cocoa
Filling
1 egg white
2 cups icing sugar
1/4 tsp peppermint extract
Method
You don't cook these cookie's until it has firmed up in the fridge -
Baking tray lined with greaseproof paper
Oven 160 c - line your baking tray
1 - Beat the butter and sweetener together until creamy.
2 - Add your egg yolk and beat
3 - Add your flour and cocoa together. Then stir into your creamy mixture.
4 - Lay the mixture in the shape of a log, on top a long piece of plastic wrap. Wrap the plastic around and roll using your our palms, until it forms a smooth long roll - about 9 1/2 inch in length.
5 - Place in the freezer for another day or in the fridge until firm.
6 - Cut through the plastic, rounds that are about 5 mm thick. Lay each round on your prepared tray.
6 - Bake for about 8 minutes. Cool
Filling
1 - Beat egg white in a bowl until frothy and then gradually beat in the icing sugar.
Or you could just use any frosting or icing your like to make.
Happy Baking xx
Mix, spread, roll, firm up in fridge, slice, bake and ice.
Easy as xx