lemon zest and/or freeze dried fruit powder to taste
Gel food colouring to match fruit flavouroptional
Instructions
Preheat oven to 160°C.
Sift together the flours, xanthan gum, baking powder and salt.
In the bowl of an electric mixer, beat together the butter, sugar and vanilla extract until light and fluffy. Beat in the egg until combined.
With the mixer on low speed, gradually add in the dry ingredients (finish mixing by hand if necessary.) Tip the dough onto a piece of plastic wrap and use the wrap to shape the dough into a rough disc. Refrigerate for 30 minutes.
Roll out the dough between two sheets of baking paper that has been dusted with flour. The dough should be approximately 5mm/ ¼” thick. Place the rolled dough onto a baking sheet and refrigerate for 20-30 minutes or until pretty firm.
Cut out flower shapes from the dough and place onto baking paper lined baking trays. (If making different sizes, place each size on a separate tray). Re-roll dough and chill again as necessary.
Bake for 8-12 minutes (depending on the size of cookie) or until lightly golden around the edges. Leave to cool on the baking trays.
When the cookies are cool, arrange them about 1cm apart on a piece of baking paper. Place the white chocolate in a microwave safe bowl and heat on medium power in 20 second bursts until melted. Place in a piping bag or snap-lock bag with the corner cut off and drizzle the chocolate back and forth over the cookies. Carefully pick up each cookie and transfer to another piece of baking paper to set (this avoids any chocolate joining two cookies and snapping when the chocolate has set and the cookies are moved.)
For the buttercream:
Thoroughly clean the whisk attachment and heatproof bowl of a stand mixer, and wipe with a paper towel dipped in lemon juice or vinegar.
Combine the egg whites and sugar in the mixer bowl. Place the bowl over a pot of just-simmering water. Stir constantly until the sugar has dissolved and the mixture reaches 155°F/68°C.
Place the bowl on the mixer and whip on medium speed for one minute, then increase the speed to medium-high and beat until the meringue is stiff and glossy. The mixer bowl should be cool to the touch. Remember if your meringue isn’t cold enough the butter will melt when you add it, so make sure it’s cool!
Switch to the paddle attachment, and with the mixer on low speed add the butter a piece at a time until fully incorporated. If the mixture seems to curdle or separate, don’t panic! Just keep the mixer going on low speed until the buttercream becomes silky and smooth. Add the mascarpone and vanilla extract and beat again to combine.
Split the buttercream into as many bowls as you have fruit flavours. In my case I did two, and mixed lemon zest into one bowl and raspberry fruit powder into the other. Add gel food colouring if desired.
Transfer the buttercreams to piping bags fitted with a star tip (I used a Wilton 1M) and pipe a small swirl in the middle of each flower cookie.
Store decorated cookies in an airtight container in the fridge. Un-iced cookies can be stored airtight at room temperature.
Notes
This recipe makes more buttercream than you will need for these cookies, so transfer the leftovers to airtight containers and refrigerate for up to a week or freeze for 4-6 weeks. Bring to room temperature and re-beat on low speed until smooth before use.