These plump (hence the name) little biscuits are perfect with a cup of tea or a coffee. They are mixed very quickly in the food processor or by hand and although we've filled them with halva you can just as easily and deliciously fill them with jam or bake them empty and, when you're ready to serve, fill with lemon or lime curd, chocolate ganache or even nutella (sshhh).
Rosie
HAZELNUT AND HALVA PLUMPIES
Makes around 60 biscuits
125 gm fine white rice flour
65 gm hazelnut meal
60 gm corn flour
85 gm caster sugar
65 gm butter, cold, cubed
1 whole egg
1 pinch salt
60 gm gluten-free chocolate halva
Icing sugar and dutch cocoa for sprinkling
Preheat oven to 160°C. Line two baking trays with non stick baking paper.
Place dry ingredient in a food processor and process for a few seconds to combine. Add cold butter and process until the mixture resembles fine breadcrumbs. Add the egg and process.
Wrap pastry in plastic wrap and refrigerate for 30 minutes.
Take pieces the size of half a walnut (10gm each) and roll into balls. Place on the prepared baking trays and make a well in the centre of each using the end of a wooden spoon or similar.
Cut the halva into cubes small enough to fit the wells and fill.
Bake for 20 minutes.
Cool on racks. When cold, dust with icing sugar and dutch cocoa.