Gluten-free Christmas cookies
Gluten-free Christmas cookies are not easy to find so I always make some for friends and myself. These are super easy, using a supermarket’s own gluten-free flour blend; although the next time I’ll add some Xanthan gum or golden syrup to the dough to make the cookies a bit less crumbly. To make it taste and smell nice and Christmassy, I added to the dough some special gingerbread spice mix (available in most German delis) – if you can’t find any, just use 1 tsp mixed spice, ½ tsp ground cinnamon and ½ tsp ginger powder.
Ingredients
Method
- In large bowl, beat the sugar, shortening with electric mixer until creamy. Add the vanilla and egg, beat for a couple of minutes. Stir in the flour until well mixed.
- Divide the dough in half and shape each half into a ball. Wrap them in clingfilm and refrigerate for about 1 hour, until firm.
- Bake for 10 to 12 minutes or until the edges are lightly browned. Let them rest for a couple of minutes before transferring them to a cooling rack.
- Dust them with icing sugar or decorate them with icing/ chocolate pen.