Twelve Days of Christmas – Day 3

I have not featured many biscuit (cookies) recipes on my blog yet, or over the Twelve Days of Christmas, because I know that so many other blogs and sites out there are doing just that.  “A cookie a day”; or “A month of cookies”, etc.  I was going to feature this particular cookie recipe in my ‘Cozy Gluten Free Christmas Recipe Book’,  but then decided not to – so I’m sharing it now, here, with you, on the 3rd Day of Christmas.

Make sure that you bake enough of these, as they’ll be gone in a blink of an eye! Yes, that’s right. They are that good!

 Cut-out Vanilla Biscuits (gluten free, egg free, oat free, soy free)

Note: These vanilla biscuits will come out looking speckled. That is due to the flax egg. If you don’t like the appearance, then replace the flax egg for powdered egg replacer, or an egg, if you like.

 

Ingredients:

•  1/3 cup of melted butter
• 2 cups of gluten free flour blend (use your favourite)
• 1/2 teaspoon of vanilla essence
• 1 flax egg, (ground flax in a 1/4 cup of water)
• 2 Tablespoons of icing sugar
• 1/4 cup of white granulated sugar
• 1 teaspoon of baking powder
• A pinch of salt

1 – Ingredients
2 – Place butter, vanilla and sugar into a bowl
3 – Using a mixer, cream until smooth and light
4 – Add the flour mixture and finally the flax egg
5 – Mix until a smooth batter – too runny, I added more starch
6 – Mix until a stiff batter is formed
7 – Roll out on a board and cut out shapes
8 – Vanilla Biscuit cut-outs

 

 

 

 

 

 

 

 

 

 

 

Directions:

1.  Preheat an oven to 180C/350F
2. Melt the butter if it is solid
3. In a Large mixing bowl, place the melted butter, sugars and vanilla essence
4. Using an electric mixer, cream until light in colour
5. Gradually mix in the flour, baking powder and salt
6. Add to the butter mixture and blend until a stiff batter is formed. Note: The second time I baked these, my kitchen was very warm, and I needed to add an additional 1/4 cup of starch to thicken the batter. If the batter looks too runny, then gradually add a spoon at a time of more starch to thicken it.
7. Stir in the flax egg
8. Continue mixing until the batter thickens
9. Refrigerate for 30-60 minutes
10. Remove from refrigerator and roll out onto a floured board
11. Cut out shapes
12. Place onto a baking tray lined with wax paper
13. Bake in  a preheated oven, 180C/350F for 5 – 8 minutes
14. Remove from oven and cool on a wire rack
15. Once completely cooled, decorate as desired

Note: When rolling out the cookie dough, it will be quite sticky, so work quickly, and if need be, dip the cutters into flour as you work.

Vanilla cut-out cookies