I cannot believe that it's December! It seems like it was only yesterday I was making these gluten free muesli bars! With Christmas just around the corner I've been busy baking gluten free cookie to gift as homemade pressies, ordering pretty ribbons from online stores (to escape the heat) and finding some marvelous little gifts on etsy.
I made these little gluten free hazelnut cookies last night and sandwiched them together with some strawberry jam and nutella early thismorning after a fitfull sleep, thanks to my gorgeous man who had a horrible, horrible migraine with the shakes and all. Hopefully a day not at a computer and some rest has done him well.
Hazelnut Linzer Cookies: Gluten Free Recipes
makes approximately 20 sandwiched cookies
110g brown rice flour
120g rice flour
80g hazelnut meal
115g castor sugar
1/4tsp xantham gum
125g butter, melted
1 egg, lightly whisked
Non lumpy strawberry jam (or nutella!)
Preheat oven to 170Deg Celcius and line two baking trays with baking paper.
Whisk together the dry ingredients. Make a well in the centre and pour in the melted butter and egg. Mix to combine.
Refridgerate fr 20minutes to stiffen a little. Roll out between two pieces of baking paper to 5mm thick. Cut with your round cookie cutter. In half of these rounds use a smaller cookie cutter to cut out a shape or hole to make the 'window' cookie. Transfer to lined baking trays and bake for approximately 15minutes, turning trays halfway through.
Allow to cool completely on wire trays. Dollop a1/4 tsp jam on the whole round and top with a 'window' cookie. Store in an airtight container for 2-5days. Note cookies will soften a little over time from the jam, best to eat within 3days!