Ingredients

• 125g butter, softened
• 1/4 cup caster sugar
• 1/2 teaspoon vanilla bean paste
• 2/3 cup gluten-free plain flour
• 1/2 cup rice flour
• 2 tablespoons cocoa powder
• 1 3/4 cups pure icing sugar
• Coloured sugar, to decorate (see notes)

Method

• Step 1 Preheat oven to 150C/130C fan-forced. Grease 2 large baking trays. Line with baking paper.
• Step 2 Using an electric mixer, beat butter, caster sugar and vanilla until light and fluffy. Sift flours, cocoa and 1/4 cup icing sugar into a bowl. Gradually add flour mixture to butter mixture, beating until combined.
• Step 3 Turn dough onto a lightly floured surface (see notes). Knead until just smooth. Roll out dough between 2 sheets of baking paper until 5mm thick. Using a 5cm star-shaped cutter, cut 30 stars from dough, re-rolling scraps. Place stars, 2cm apart, on prepared trays. Refrigerate for 15 minutes or until firm.
• Step 4 Bake for 18 to 20 minutes or until biscuits are just firm to touch, swapping position of trays halfway through cooking. Stand on trays for 5 minutes. Transfer to a wire rack to cool completely.
• Step 5 Sift remaining icing sugar into a bowl. Add 1 tablespoon cold water. Stir until a smooth, spreadable paste forms, adding more water if necessary. Spoon icing into a snap-lock bag. Snip off 1 corner. Leaving a 5mm border around edges, pipe icing over biscuits to cover. Sprinkle with coloured sugar. Set aside for 20 minutes or until set. Serve.