Gluten-free spiced Christmas biscuits

Instructions

1 Heat oven to 170°C. Line 2 baking trays with baking paper. Place flour, polenta, cocoa, sugar, spices, baking soda and spread in a food processor. Process until fine crumbs appear.

2 Add egg and 1 1/2 tablespoons cold water and process until dough just sticks together. Turn onto a lightly floured surface and knead gently into a ball.

3 Divide dough into 2 balls. Roll out each portion between 2 sheets of lightly floured baking paper to about 2-3mm thickness. Cut out biscuit shapes using 6.5cm cutters (stars, bells, snowflakes). Lift biscuits onto prepared tray and bake for 10-12 minutes or until just crisp.

4 Lay a stencil over the hot biscuits and dust with icing sugar (this helps the sugar to set once the biscuits are cooled). Transfer biscuits to a wire rack to cool and serve.