Gluten-free spiced Christmas biscuits

Author: Yvonne Walus - Recipe writer

Photographer: Melanie Jenkins

Serves: 24 (makes about 24 biscuits)

Time to make: 52 mins

Hands-on time: 40 mins

Ingredients

More weights & measures

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)

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Instructions

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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.

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.

Nutrition Info (per serve)

Calories 54 cal

Kilojoules 230 kJ

Protein 1 g

Total fat 1 g

Saturated fat 0 g

Carbohydrates 10 g

Sugar 2 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 10 mg

Iron 0 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.