Ingredients

135g Glutafin Gluten Free Multipurpose Fibre Mix
115g Vegan Butter
35g Icing Sugar
1 tsp vanilla extract

Icing:
2 egg whites
360g icing sugar
1 tsp lemon juice

Method

1. In a large bowl, beat the Vegan Butter with a hand mixer for at least 2 minutes, until fluffy. Then add the sugar and vanilla and mix until incorporated.
2. Slowly add the flour about half at a time and mix until combined. You will have a crumbly dough mixture. Using your hands, form the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and put in the fridge for 30 minutes.
3. Meanwhile, line a large baking tray with parchment paper and preheat your oven to 170°C/150°C/Gas 4.
4. Roll out to the depth of a one pound coin. Then cut out your biscuits and transfer to your baking sheet. Then re-roll the leftover dough, flatten again, and continue cutting out biscuits until all the dough is consumed.
5. Bake for 10-12 minutes, or until edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let cool completely before icing.
6. Can be stored for 2-3 days in an airtight container. These are also suitable for freezing.

Icing:

1. On a stand mixer fitted with a whisk attachment, beat egg whites in a clean, large bowl with the mixer at high speed until foamy, around 2 minutes.
2. Gradually add sifted sugar spoonful by spoonful followed by the lemon juice.
3. Beat at high speed until thickened.
4. Choose your favourite food colourings to decorate your biscuits!

Tip: if you wanted to make the biscuits vegan you could make the icing with aquafaba (chickpea water) instead of egg whites.