These really pretty gluten free 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.
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 :)
- 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.