Go Back

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ cup soft dark brown sugar
  • ½ cup shortening or dairy-free margarine 100g
  • 1 tsp vanilla extract
  • 1 egg
  • 1 cup self-raising gluten-free flour blend
  • 2 tsp Gingerbread baking spice

Method
 

  1. 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.
  2. Divide the dough in half and shape each half into a ball. Wrap them in clingfilm and refrigerate for about 1 hour, until firm.
  3. 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.
  4. Dust them with icing sugar or decorate them with icing/ chocolate pen.