South German Spitzbuben (little rascal biscuits - Gluten Free)


500 g Schar Mix C Patisserie Gluten Free Flour
300 g butter 
150 g sugar 
10 g bourbon vanilla sugar
2 eggs 
2 egg yolk
60 g ground almonds

For the garnish:
strawberry jam
icing sugar


  • Preheat the oven to 175°C (top and bottom heat setting) for 12 minutes, and line a baking tray with baking paper.
  • Beat the butter with the sugar and vanilla sugar in a food processor for 10 minutes until the mixture is creamy.
  • Add the eggs and egg yolks and continue stirring for another 10 minutes until the mixture has an airy consistency.
  • Add the ground almonds to the mixture and then quickly stir in the sieved flour (the dough is still relatively soft, it will dry quickly so keep stirring).
  • Wrap the dough in pre-floured clingfilm and place in the refrigerator for 1 hour.
  • Roll the dough out to 2 mm thick on a floured surface.
  • Use a cookie cutter to cut the circular biscuit shapes and then bake them in the oven for 10 – 12 minutes.
  • Fill the biscuits with jam and dust with icing sugar, and leave to rest.

Gluten Free, Wheat Free