We had so much fun in the kitchen. Zoe was just great with decorating these cookies with icing. She was definitely better than me. 🙂
We really wanted to use icing but they are also delicious just plain. If you choose my icing, please remember to use high quality Birch sugar GMO-free. You can use any icing of your choice or none.
The recipe is: gluten-free, yeast-free, soya-free, and vegetarian. For lactose-free version check my notes.
Makes: 44-46 cookies
Author: Petra Nela Glutenfreesphere
- 2 eggs (medium)
- 125g softened butter (unsalted)
- 2 cup GF Doves Farm plain white flour (320g)
- 1 cup walnuts, (finely ground) (100g)
- 2 tbsp.honey
- 2 tbsp. organic carob powder
- 2 tsp. gingerbread spice mix
- 1 tsp. lemon juice (freshly squeezed)
- ½ tsp. baking soda
- 2-3 tbsp. extra GF flour for dusting
- For Icing
- ¾ cup powdered birch sugar (xylitol but organic!) (90g)
- 1 ½ tbsp. milk
- Preheat the oven to 170°C, line a baking sheet with parchment.
- Place all ingredients into the bowl and mix by hands until fully incorporated.
- Then shape into the ball and cut it into 2 equal pieces.
- Lightly flour your rolling surface and the first piece of dough.
- Roll it out to the thickness about half centimetre.
- Press out your cookies using cookie cutters.
- Transfer to baking sheet using a pallet knife.
- Recombine your dough off-cuts and reroll them (make more biscuits).
- Bake for about 20 minutes.
- Repeat the same with the second piece of the dough.
- And bake for about 20 minutes.
- Let cool down a bit (covered with tea towel).
- Prepare icing: mix xylitol with milk and decorate cooled cookies
- fill your piping bag and decorate cookies.
You can put dough into plastic bag and keep in the freezer for about 5 minutes before rolling. I didn’t do it and it was ok, so it’s just up to you.
It is up to you what cookie cutters you like to use but if you use different size don’t forget to adjust baking time. I used cookie cutters approx. dimension 5 cm and made them about half centimetre thick.
I used piping bag for decorating them.
Lactose free version:
1. use lactose free butter but please be careful because dough will be very soft
2. use lactose-free milk for icing (e.g. almond milk)
To store: An airtight container.
For more healthy and easy recipes see: my E-BOOK
Marry Christmas 🙂