If you make special cookies and biscuits for Christmas then try these gluten free sugar free Christmas cookies. Do you leave one on a plate by the fireplace with a glass of whisky (come on this is Scotland) for Santa when he struggles down the chimney with his sack full of cheer?
Or do you make them to hang on your tree and cause mayhem with pets who are convinced you’ve lost the plot and are hanging treats for them? I remember our beloved old Harry the ferret helping himself to a gingerbread cookie hanging on the Christmas tree a few years ago, just thinking about that makes me smile and feel a bit overwhelmed by Christmas and all the memories that it conjures up in the mind.
I love making Christmas cookies and instead of the usual gingerbread folk (or gingerbread husbands as they were originally called in Scotland) I wanted to make some wheat and sugar free gluten free Christmas cookies since I have cut wheat and gluten from my diet since June this year and also try to avoid white sugar whenever possible (well at least sometimes when it comes to baking anyway). I used honey instead here to sweet the mix and it worked out really well.
I bought one of those kids stamping kits a few weeks ago and have been dieing to try it out on dough. I loved the results and got a bit carried away even making an edible gift tag for Idgy which had no chance whatsoever of lasting more than a day and was scoffed as soon as she got home from school, but hey it’s the thought that counts……..
Here is what you will need and how to make your own
SUGAR FREE GLUTEN FREE CHRISTMAS COOKIES
150g/5 1/2oz Gluten Free Flour (I use Doves Farm)
1 tsp ground cinnamon
1/2 tsp ground ginger
pinch of ground cloves
1/2 tsp ground nutmeg
pinch of ground black pepper
1/2 tsp vanilla extract
70g/2 1/2 oz unsalted butter
2 tbsp runny honey
Here’s How
Sift the flour and all spices into a large bowl, add the vanilla extract and the butter.
Rub with the finger tips until you get a crumb like mixture.
Stir in the honey and mix in well with your hands to create a dough.
Wrap in cling film and pop in the fridge for 30 minutes to firm up a bit.
Preheat the oven to 180C/350F and line a baking sheet with baking parchment.
Remove dough from the fridge and roll out on a floured surface to about 5mm/1/4″ thick.
Use any cookie cutter that you have to hand to cut out whatever shapes you want and stamp words on them too if you have a stamper.
Carefully lift the cookies on to the baking sheet and pop it into the fridge for 30 minutes to firm up again.
Remove from fridge and put straight into the preheated oven and bake for approximately 10-12 minutes or until just golden.
Take them out of the oven and transfer to a wire rack to cool completely.
I decided to ‘ice’ some of mine by smearing very lightly with a tiny bit of honey and then dipping them into a saucer of desiccated coconut. The others I just left as they were, sometimes simple is best.
These were all eaten within a day or two as no self respecting biscuit or cookie can last longer than that in this house, even without the help of dear old Harry. I shall have to make some more on Christmas Eve and have them on a plate for the old gentleman in the red coat should he struggle down the chimney this year.
Don’t forget to make some cookies this Christmas whoever you choose to make them for.
I wish you all a very Merry Christmas when it comes from my little corner of the world to yours.
Karon x
PS this recipe is one of over 50 in my super Ebook Naughty and Nice Edible Gifts For Christmas.
- 150g/5½oz Gluten Free Flour (I use Doves Farm)
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- pinch of ground cloves
- ½ tsp ground nutmeg
- pinch of ground black pepper
- ½ tsp vanilla extract
- 70g/2½ oz unsalted butter
- 2 tbsp runny honey
- Sift the flour and all spices into a large bowl, add the vanilla extract and the butter.
- Rub with the finger tips until you get a crumb like mixture.
- Stir in the honey and mix in well with your hands to create a dough.
- Wrap in cling film and pop in the fridge for 30 minutes to firm up a bit.
- Preheat the oven to 180C/350F and line a baking sheet with baking parchment.
- Remove dough from the fridge and roll out on a floured surface to about 5mm/1/4" thick.
- Use any cookie cutter that you have to hand to cut out whatever shapes you want and stamp words on them too if you have a stamper.
- Carefully lift the cookies on to the baking sheet and pop it into the fridge for 30 minutes to firm up again.
- Remove from fridge and put straight into the preheated oven and bake for approximately 10-12 minutes or until just golden.
- Take them out of the oven and transfer to a wire rack to cool completely.
Just went out for a walk and saw reindeer hoof marks in the snow. So there must have been some good people up here, visited by the old gentleman in his red coat.
Happy Christmas, Karon! and Idgy!
Oh Paivi how amazing, reindeer tracks. How truly festive.
I wish you the very best for the new year, hope Christmas was wonderful for you.
love K x