Linzer stars

Method

1. 1.Beat the butter, agave, sugar and vanilla until smooth.
2. 2.Sift both flours into the mixture and mix/knead until a thick dough forms.
3. 3.If needed, wrap the dough in cling film and put it in the fridge for 30 minutes.
4. 4.Preheat the oven to 180°C.
5. 5.Dust a clean surface and rolling pin with any gluten-free flour of your choice. Roll the dough out to a thickness of approx. 5 mm.
6. 6.Using Linzer cutters, cut out the biscuits in pairs – the top one has a smaller star cut out in the middle, the bottom one doesn't.
7. 7.Bake the biscuits for 8-9 minutes. Leave them to cool before you start assembling them.
8. 8.Dust all the top biscuits with icing sugar – for a healthier version, use Nature’s Finest rice drink powder.
9. 9.Spread about 1 teaspoon of Nature’s Finest apricot jam on each bottom biscuit and gently press a top biscuit onto it
10. 10.Store the biscuits in an airtight container for up to 14 days.