Gluten-free Christmas biscuits without egg
Prep: 25 min · Cook: 13 min · Makes: about 25 biscuits · For:
Every child deserves to decorate biscuits at Christmas, including children who cannot eat gluten or egg. These crisp, buttery biscuits are made without both, and they are so good that nobody at the table will notice the difference.
The dough rolls well between two sheets of paper, holds its shape in the oven, and is perfect for stars, trees and snowflakes.
Avoid cross-contamination
- Bake these before any ordinary biscuits, not after.
- Wash cutters, bowls and rolling pins, and use clean tea towels.
- Store them in their own tin, clearly labelled.
Tips
- Rolling between paper means you need no extra flour.
- Chill the cut shapes for 10 minutes before baking for extra sharp edges.
- Let them firm up on the tray; gluten-free biscuits break easily while warm.
Little helpers
Rubbing in the butter, cutting shapes and decorating are perfect jobs for children. Teach them why we keep the gluten-free things separate: it is a lovely lesson in looking after each other.
Ingredients
- 200 g gluten-free plain flour blend (with xanthan gum, or add ½ tsp xanthan gum)
- 50 g cornflour
- 75 g icing sugar
- 1 tsp vanilla extract (check it is gluten-free)
- a pinch of salt
- 150 g cold butter or a dairy-free baking block, in cubes
- 2-3 tbsp cold milk or plant-based milk
- 100 g icing sugar and 1 tbsp water, for the icing
- gluten-free sprinkles (check the label)
Method
- Before you start, clean the worktop, bowls and cutters well, and use fresh baking paper so there are no traces of ordinary flour.
- Mix the flour blend, cornflour, icing sugar and salt in a bowl. Rub in the cold butter with your fingertips until it looks like breadcrumbs.
- Add the vanilla and 2 tbsp milk and press it together into a dough. Add the last spoonful of milk only if it is too crumbly.
- Wrap and chill for 30 minutes. Gluten-free dough is easier to roll when it is cool.
- Heat the oven to 180°C (160°C fan, gas mark 4) and line two baking trays.
- Roll the dough between two sheets of baking paper to about 5 mm thick. Cut out shapes and carefully lift them onto the trays with a palette knife.
- Bake for 10-13 minutes until pale golden at the edges. Leave them on the tray until firm, about 10 minutes, then cool on a rack. They are fragile while warm.
- Mix the icing, decorate the cold biscuits and add sprinkles.
Questions
Are these biscuits safe for coeliacs?
The recipe is gluten-free if every ingredient is labelled gluten-free and you avoid cross-contamination. If you are baking for someone with coeliac disease, check every label and clean everything first.
Can I make them vegan?
Yes. Use a dairy-free baking block and plant-based milk, and check the sprinkles are vegan.
Why does my dough crack when I roll it?
It is too cold or a little dry. Let it warm up for 5 minutes or knead in a teaspoon of milk.
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