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.
Gluten Free Snowflake Cookies that Taste GREAT!
Amount Per Serving
Calories 109Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 100IU2%
* Percent Daily Values are based on a 2000 calorie diet.