Recipe #17 – Gluten Free Christmas Cookies
Each year, I like to make my friends/ family Christmas gifts, and this year, I went for Christmas Cookies.
I followed this easy gluten free recipe from Buiscuiteers, but it comes with a word of warning. The recipe makes a stupid amount of cookies, seriously, I made about 50 out of it. Good if you’re making a batch, not so good if you’re only wanting 12.
I slightly amended the recipe too, as I don’t like some of the ingredients they’ve used or I didn’t think it needed them.
For ease, I’m also writing out the recipe below for you all.
For the cookies:
166g Unsalted Butter
100g Caster Sugar
66g Light Brown Sugar
170g Golden Syrup
2 Large Eggs
675g Gluten Free Plain Flour (+ extra for rolling the cookies out)
8g Gluten Free Baking Powder
8g Xanthum Gum
For the icing:
300g Icing Sugar
2 Tbsp Water
Blue Icing Colour (optional)
- Electronic Cake Mixer
- Cling Film
- Baking Paper
- Cookie Cutter
1) Get your butter out in the morning if you’re making in the evening, or the night before if you’re making in the morning. The butter needs to be squidgy. Weigh out and cream the butter and sugar in your electronic cake mixer. Pre heat your oven to 130degrees.
2) Add the golden syrup and mix. There is a way of doing this that doesn’t result in syrup all over everything. Either 1) buy squeezy bottled golden syrup or 2) use a teaspoon to measure out but run it under boiling water first. This should make the syrup slide off the spoon easier.
3) Slowly add the beaten eggs. Turn whatever mixer you’re using up mega high for about 30 seconds.
4) Add all your dry ingredients slowly, otherwise you’ll have flour all over the kitchen. Beat all the ingredients together at a high speed and you’ll notice the mixture coming away from the sides of the bowl and forming a dough-style mixture. This is when it’s ready to come out.
5) Flatten the dough and wrap it in cling film. Place this in the fridge for an hour.
6) Once the hour is over, remove and knead until it is easy to handle, then roll out on a floured surface to whatever thickness you like and cut out your cookie shape- I used a star. Remember, the thicker the cookie, the longer it’ll take to cook. Place back in the fridge for about 15 minutes until firm again.
7) Bake in the oven. This is important so please read. Each oven cook’s cookies differently. The recipe states 26 minutes, but my one’s would’ve been burnt if I’d done this. I put mine on a timer for 10 minutes, then for a further five and so on. You need to keep an eye on them, as they turn from underbaked, to cooked, to burnt very quickly.
8) Remove when golden brown around the edges and place on a wire rack to cool. Mix up your royal icing. There isn’t really a concrete recipe for this. It’s literally mix some icing sugar with water until you get the consistency you want. I also added a tiny drop of blue colouring gel for a festive feel.
9) When cool, place your cookies on some baking paper. Grab your icing and your spoon and flick the royal icing all over the cookies. It’s basically organised mess (note the need for the baking paper). Once you’re happy with the amount of icing (the more the merrier), add some edible glitter for a Christmas kick and it’s complete!
I popped a couple of the cookies into a clear plastic bag, and tied it with some Christmas ribbon and it made them much more presentable when handing out to friends and family. The taste test all round was that they tasted amazing.
As always, let me know if you try it!
Thanks for reading,