120g Gluten-free flour blend
60g softened butter
40g castor sugar
1 bar of white chocolate melted
Preheat oven to 180’C
Rub the butter and flour together with your fingertips until you get a crumbly mixture.
Add the currants, sugar, vanilla, and cinnamon, and stir through.
Use your hands and squeeze the dough together. It will take a while for the butter to soften.
Make a sausage shape with your hands and wrap the dough in cling film. Place in the fridge for 15 minutes. If you are in a rush you can skip this step.
Cut 5mm discs and place on baking tray.
Bake in the oven for 10-15 minutes until golden brown. Leave to cool
In the meantime melt the white chocolate in a bowl over boiling water.
Place the biscuits close to each other and use a teaspoon to drip a line of chocolate over the biscuits vertically and then a horizontal line to form a cross.
You could use raisins but I prefer to use currants because they don’t burn so easily. The biscuits are also quite delicate so the currants just works better.