Gluten-free filled biscuits

Preparation

• Cream the sugar and butter.
• Add the egg and mix well until smooth.
• Combine the dry ingredients and add to the dough in two parts.
• Use an arrow to roll out the dough onto the freshly made cling film into a rectangle. Wrap and refrigerate for 30-60 minutes, or until the dough is firm enough to roll out. 
• Roll the dough between two sheets of baking paper into a thin disk and return to the cold place to set. The dough is ready to be baked when the baking paper comes off the sheet nicely, i.e. the surface of the dough does not stick to the baking paper.
• Press an even number of biscuits into the mould, leaving a centimetre of space between the biscuits. Using a smaller mould, make half a hole in the middle in the shape you want. This can be done with a blunt, for example. 
• Especially for more detailed shapes (heart, star, flower, etc.), it is advisable to leave the central piece of dough in place, to prevent the edges from spreading inwards. Press the pattern again immediately after removing it from the oven.
• Remove the dough from between the biscuits. There is no need to move the biscuits any more, but use the baking tray as a base. Roll the remaining dough into a thin disk as described in step 4 and refrigerate until ready to use.
• Bake at 175 degrees for 8-10 min. The biscuits should stay light, so be careful not to overbake them!