Spiced Christmas biscuits
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24 (makes approx 24 biscuits)
Time to make:
52 mins (Hands-on time: 40 mins, Cooking time: 12 mins)
$0.45 per serve
(at time of publication)
Full ingredients list:
You’ll need 6.5cm Christmas cookie cutters
1 1/4 cups gluten-free plain flour
1/4 cup fine polenta
2 tablespoons pure cocoa powder
1/3 cup dark brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 tsp bicarb soda
40g reduced-fat table spread
gluten-free icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 170°C. Line 2 baking trays with baking paper. Blitz gluten-free flour, polenta, cocoa, sugar, spices, bicarb and table spread in a food processor. Process until fine crumbs appear.
Step 2Add egg and 1 1/2 tablespoons of cold water to food processor; use low speed until dough just sticks together. Turn the dough onto a lightly-floured surface and knead gently into a ball.
Step 3Divide the dough into 2 balls. Roll out each portion between 2 sheets of lightly-floured baking paper to about 2–3mm thickness. Cut out biscuit shapes using 6.5cm cutters (snowflakes, stars, bells). Lift biscuits onto prepared tray and bake for 10–12 minutes, or until just crisp.
Step 4Lay a stencil over hot biscuits and dust with gluten-free icing sugar. (This helps the sugar to set once the biscuits are cooled.) Transfer biscuits to a wire rack to cool, then serve.
To avoid smudging the icing sugar, store biscuits in a single layer in an airtight container. They’ll keep for up to 4 weeks in a cool, dry place.
About this recipe
First published: December 2015