Rose-scented raspberry biscuits

Makes about 15

With freeze-dried raspberries and aromatic rose extract, treat yourself to a gluten-free biscuit with the scent of summer any time of the year.

Ingredients

230g rice flour, plus extra for rolling

120g potato flour (often called potato starch)

1 tsp bicarbonate of soda

1 tsp xanthan gum

110g cold unsalted butter, cubed

150g caster sugar

3 tsp freeze-dried raspberries

1 large egg, beaten

4 tbsp honey

1 or 2 drops of rose extract (such as Holy Lama Spice Drops), or a few drops of rosewater

To decorate

50g organic white chocolate

about 3 tsp freeze-dried raspberries

Method

Put the flours, bicarbonate of soda and xanthan gum in a large mixing bowl and rub through the butter until there are no lumps visible.
Stir in the sugar and freeze-dried raspberries.
Mix the egg with the honey and rose extract and add this to the bowl, stirring with a knife, then kneading it together by hand to form a ball. Wrap in cling film and chill for about 30 minutes to firm up, if you have time.
Preheat the oven to 190oC/170oC fan/gas 5 and line your baking sheets with baking parchment.
On a floured surface, roll out the dough to about 6mm thick (it's easiest to do this in batches) and stamp out shapes (flowers or circles) about 10cm in diameter. Transfer to the baking sheet and bake for about 12 minutes until golden brown. (The biscuits will firm up on cooling.)
When the biscuits are cold, drizzle with melted white chocolate (I masked off all but a circle in the centre of the biscuit - try cutting a hole in a piece of foil or baking parchment, or make a template with a piece of plastic) and sprinkle on more freeze-dried raspberries.