Gluten-free spiced Christmas biscuits
Ingredients
- 1 ¼ cups gluten-free plain flourall purpose flourX
- ¼ cup fine polenta
- 2 tablespoons gluten-free cocoa powder
- ⅓ cup brown sugarlight brown cane sugarX
- 1 teaspoon cinnamon (check this and other spices are gluten free)
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon baking soda
- 40g reduced-fat spread
- 1 egg
- icingfrostingX sugar, to dust (check this is gluten free)
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.
Nutrition Info (per serve)
Kilojoules 230kJ
Calories 54cal
Protein 1g
Total fat 1g
–Saturated fat 0g
Carbohydrates 10g
–Sugars 2g
Dietary fibre 1g
Sodium 30mg
Calcium 10mg
Iron 0mg
HFG tip
Store biscuits in a single layer in an airtight container to avoid smudging the icing sugar. They will keep for up to four weeks in a cool, dry place.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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