CHRISTMAS COOKIES - THREE WAYS
Three of my favourite gluten free Christmas cookie recipes
CINNAMON HAZELNUT PUFFS
CARDAMOM CHOCOLATE KISSES
APRICOT HAZELNUT COOKIES
I absolutely love these cookies. When I took all three of them into the lab with me- they disappeared within an hour! And no one could tell they were gluten free! Luckily I had my own stash to munch on throughout the day.
These cookies are all pretty easy to make- but man are they tasty. So they seem complicated and you seem like an accomplished baker- win win.
#1 - CINNAMON HAZELNUT PUFFS
3 EGG WHITES
250g POWDERED SUGAR
10g VANILLA SUGAR
(or 1tsp vanilla flavouring)
300g GROUND HAZELNUTS
roughly 50 WHOLE HAZELNUTS
Begin by beating the egg whites, whilst gradually adding (NEVER ALL AT ONCE) the powdered sugar and vanilla sugar (or flavouring) until light and fluffy and the peaks are stiff.
Put aside about 4 tablespoons of the egg white mixture and add lightly add the ground hazelnuts and cinnamon to the larger mixture.
Put some baking paper onto a baking tray and With wet hands, grab some of the mixture and form them into little balls. Using a wooden spoon, make a slight dent onto the top of the ball- so it flattens- but not too much.
Take a bit of the egg white that was put aside and place a small amount on-top of the cinnamon flavoured balls. And now place your whole hazelnut on-top!
Put the oven onto 125c (100c Fan) and bake for 25-30 mins. Once they look like they’ve hardened up a bit, take them out of the oven and let them cool down and enjoy!
#2 - CARDAMOM CHOCOLATE KISSES
200g GLUTEN FREE FLOUR
1tbsp COCOA POWDER
1tsp BAKING POWDER
1tsp GROUND CARDAMOM
POWDERED SUGAR (for decoration)
Melt the butter and chocolate together in a small pot on the hob- make sure not to let it boil. After everything is mixed let the mixture cool a bit and add the sugar and egg and mix.
In a separate bowl- sieve the flour and add the cocoa powder, cardamom and baking powder. Mix well and make sure there aren’t any lumps!
Combine the flour mixture with the chocolate mixture and let it rest and cool for 1 hour- now go have some egg nog and rum!!
Preheat the oven to 180c or 160c Fan- these are easy and you want to make as many as possible.
Roll out the dough so it’s about 4cm thick and cut the dough into 1cm thick pieces. Take each piece and roll them into little balls of deliciousness.
Place baking paper on a tray and pop the little balls onto the tray and pop them into the middle of the oven and bake for 15 mins.
Let the little beauties cool down and then cover with powdered sugar. Ta da! Done. Super easy. Now comes the hardest part- sharing them with others :).
#3 - APRICOT HAZELNUT COOKIES
1 EGG (separated into white and yolk)
150g GLUTEN FREE FLOUR (and a handful for rolling out the dough)
40g HAZELNUTS (chopped)
2tbsp APRICOT JAM (confit or whatever you like)
Begin by chopping the butter into small chunks and add 50g of sugar and mix together until a paste forms. Add the egg yolk and then the flour. Beat until the mixture is smooth.
Pop some cling film onto your worktop. Sift a handful of flour onto the cling film and onto a rolling pin and roll out your dough. Roll it out onto cling film and work it- but not too much. Then wrap up your dough and let it cool in the fridge for 30 mins.
Afterwards, Roll out your dough (1cm thick) and make cuts into roughly 1cm pieces. Whisk the egg white and add the rest of the sugar and chopped hazelnuts. Slowly add the flour balls to the whipped egg white and make sure they’re covered.
Pop the oven on to 200c (180c fan). Place some baking paper onto a tray and lay out the little balls onto the paper with plenty of space. Push your thumb down to make an indentation in the middle of the ball so it flattens out and there is a little well in the centre to put the apricot jam!
Put some jam into the little well and place the cookies into the middle rack and cook for 15 minutes!