Clean recipe · bbc.co.uk
Gluten-free Christmas cookies
Looking for a great gluten-free biscuit? Get yourself some star cutters in assorted sizes to make pretty Christmas cookies.
Original recipe: bbc.co.uk
- Yield:
- 20 servings
- Prep:
- 1 hr
- Cook:
- 30 min
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Ingredients
- 125g/4½oz unsalted butter, at room temperature
- 125g/4½oz caster sugar
- ½ unwaxed lemon, zest only
- 1 free-range egg, lightly beaten
- 1 tsp vanilla extract
- 200g/7oz gluten-free plain flour, plus extra for rolling
- 40g/1½oz ground almonds
- ½ tsp xanthan gum
- pinch salt
- icing sugar, for dusting
Instructions
- Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again.
- Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined.
- Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour.
- Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour.
- Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can.
- Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes.
- Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3.
- Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely.
- Dust with icing sugar before serving.