These really pretty gluten free snowflake cookies are a doddle to make and great fun to decorate. The recipe makes a big batch of them, making them perfect for a children’s party or to give as a gift.
There’s a cafe close to home that serves the most delicious gluten free & dairy free cupcakes. They honestly taste better than 95% of the (normal) cakes I have eaten out. They are ridiculously moist and a world apart from regular sponge cake or buns which I find mostly dry and uninteresting.
Anyway, I haven’t managed to wheedle the recipe out of the cafe owner, yet, but when I do I promise you’ll be the first to know ;)
In the mean time, these cookies are darn good and unlike a lot of shop bought GF products, you wouldn’t know they were ‘free from’, making them a godsend for families with allergies and also for children’s parties where you don’t want to single out the child with allergies.
I used Doves Farm Plain White Flour Blend, for those unable to source this flour, it is made with a mix of rice, potato, tapioca, maize and buckwheat.
And if you’re in the market for some more great gluten free treats, check out Elizabeth’s gluten free brownies, they taste amazing!
PS I may have taken the whole no two snowflakes are the same a little too seriously, it’ll be much quicker if you ice identical ones :)
Janie x
- 100 g butter softened
- 120 g sugar
- 2 eggs beaten
- 300 g Doves Farm gluten free plain white flour blend
- 1/4 teaspoon salt
- 1 egg white
- 225 g icing sugar sieved
- Cream the butter and sugar together until it is pale and smooth. Add the eggs, a little at a time and keep beating until all is well mixed.
- Sift in the flour and salt, and gently mix until everything is just combined. Try not to over mix.
- Bring the dough together into a ball. Wrap in cling film and pop in the fridge for about an hour.
- When it has cooled and firmed, cut 1/3 of the dough off and put the remainder back in the fridge.
- Dust the work surface and rolling pin generously with more flour and roll the dough out to a 1/2cm thick.
- Cut out the cookies with a snowflake cutter and place on a clean (ungreased) baking sheet. Repeat with the rest of the dough.
- Bake the cookies for 8-10 minutes or just until the edges start to turn golden. Slide off the baking sheet onto a cool, flat surface.
- Meanwhile make the icing by mixing the egg white and icing sugar together. Scrape into a piping bag and seal until the cookies have cooled completely. Decorate the cookies however you fancy, then leave them out unstacked overnight or until the icing has hardened. Keep fresh by storing in an airtight tin.
Kerry @ Kerry Cooks says
I LOVE these Janie! The way you’ve decorated them is so pretty
Jane Sarchet says
Thanks Kerry, I had the BEST time doing it too! Mind you I spent 2 hours with that piping bag :)
Janie x
Lou Foti says
Looking a good deal more classy than my own snowflake cookie creations…..that the monsters got to and dredged in icing and heaped on mini smarties, hundreds and thousands, silver balls and a tonne of other sugary monstrosities! Are they really all different?!
Jane Sarchet says
Err, yep. 2 hours and a boss eyed me to prove it :)
Janie x
Madeleine Morrow says
These look so professional ! Gorgeous photos too. Three friends have become gluten free so these will make a great gift for them.
Jane Sarchet says
Ah, perfect! And thanks for the kind words, not sure I could become a professional cookie decorator though, I’d eat WAY more than I ever sold :)
Janie x
Emma says
Janie, these are breathtaking!!
Jane Sarchet says
Aww, thanks Emma :)
Janie x
Bintu @ Recipes From A Pantry says
I need a few of those to eat and a few more on the Christmas tree Janie.
Jane Sarchet says
Wouldn’t they look adorable! They wouldn’t last long enough to get anywhere our tree sadly ;)
Janie x
Karen says
They sparkle for me Janie, all the way! LOVE them, JUST love them and thanks for linking up with these frosted beauties this month for Tea Time Treats too! Karen
Jane Sarchet says
I knew you had a good imagination Karen :)
Janie x
Ren Behan says
So incredibly pretty! And hard to believe they are gluten free, I’d imagine some sandy, crumbly mess. Beautifully decorated too – such delicate icing. Happy Christmas x
Jane Sarchet says
Thanks Ren, I assumed they’d taste pretty grim too – however I (and my coeliac nephew) were really impressed. They tasted just like normal biscuits!
Janie x
Jacqueline Meldrum says
They are so pretty Janie. It looks like you had great fun making them. I’ve seen this flour, but wasn’t sure how good it would be. Luckily I haven’t had to worry about gluten free.
Jane Sarchet says
Me neither Jac, but my nephew recently moved down and he suffers really bad with even the smallest amount of gluten :(
Janie x