Yes, it's (nearly) time to unpack those colourful baubles, the tinsel, fairy lights and little mini santas with the sleighs - IT'S NEARLY CHRISTMAS!
I must admit I love this season, it's a fabulous time to catch up with family and friends and down a (fair few) drinks around a Christmas tree. Mine is not a conventional Christmas tree, it is made out of chicken wire and a few hundred fairy lights - it is VERY cool and goes well with the 1000+ fairy lights on my balcony. Which for the record is not entirely my fault, cos my man said there wasn't enough fairy lights (gosh I love him!) an so he bought me another 800!
So, in celebration of the fast approaching holidays I've some delicious gluten, nut and egg free spiced cookies to share with you all. These would be fabulous packaged up in little bags as gifts to friends, (I baked these 5days ago and they're still crispy) or ice them like snowflakes, pop them into a cellophanebag and hang them on your Christmas tree! Happy baking!
Gluten Free Scallywag Spice Cookies
125g butter, softened
3/4cup castor sugar
1cup Gluten Free plain flour
1/2 cup buckwheat flour
1tsp baking powder
1tsp baking soda
1tblspn golden syrup
1tsp ground cinnamon
1/4tsp ground nutmeg
1tsp vanilla essence
Cream butter and sugar. In heat proof jug heat milk and golden syrup in microwave for about 20seconds.
Stir and add baking soda. Add to butter and sugar mixture and mix. Scrape down sides and sift in all remaining ingredients. Mix for 1-2 minutes on high, scraping sides regularly to ensure spices are mixed through.
Remove from bowl and wrap in cling wrap and refrigerate for about 20-30miutes, otherwise thedough is too soft for rolling. In batches roll dough to 5mm thickness between baking paper (to stop the dough from sticking to the rolling pin)cut with cookie cutter of your choice andcarefully place on prepared tray lined with baking paper. Bake for 10minutes. Allow to cool on tray.
These cookies keep, if not munched straight away, in an airtight container for approximately one week.