Gems
135g gluten free plain flour
1/3 cup (65g) rice flour, plus extra for dusting
½ teaspoon xantham gum*
1/3 cup (80g) Chelsea Caster Sugar
Pinch of salt
100g cold butter, cubed
Finely grated rind of 1 lemon
1 egg yolk

Royal Icing
1 egg white
½ teaspoon lemon juice
1½ cups (230g) Chelsea Icing Sugar, sifted
Food colourings - choose whichever colours you wish

1. Preheat oven to 180ºC (160ºC fan forced). Line 2 trays with non-stick baking paper and dust lightly with rice flour.

2. Sift gluten free flour, rice flour and xantham gum into a bowl. Spoon flour mixture into food processor bowl along with Chelsea Caster Sugar, salt, butter, lemon rind and blend until mixture resembles fine breadcrumbs. Add egg yolk and blend for a further 30 seconds. Turn onto a lightly floured surface and knead until smooth.

3. Roll dough out between 2 sheets of baking paper until 5mm thick. Place in fridge to become firm for 30 minutes then using 4cm round cutter cut out rounds.

4. Place biscuits onto prepared baking trays 3cm apart. Bake for 10-12 minutes or until biscuits just change colour. Set aside on trays to cool and harden. Transfer to cooling rack to cool completely.

5. For royal icing - add egg white and lemon juice to a small bowl and beat with an electric mixer until frothy.

6. Add Chelsea Icing Sugar, a tablespoon at a time, beating on a medium speed until mixture is a thick consistency that forms peaks. Divide icing into 3 bowls and have fun adding food colour of your choice.

7. Fit disposable piping bags with star nozzles and fill with coloured royal icing. Pipe royal icing stars onto the cookies. Allow ½ hour for icing to set.

TIP
*Xantham gum is available in small packets in the gluten free section of the supermarket.

Serving Suggestion
You can use any colours you wish for these iced gems, a selection of colours looks wonderful for birthday parties and treats.