Gluten-free spiced Christmas biscuits

Serves: 24 (makes about 24 biscuits)
Time to make: 52 mins
( Hands-on time: 40 mins )

Total cost: $ 4.80 / $ 0.20 per serve

(at time of publication)

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

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.

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