GF Christmas Cookies



 

Let's go for the holiday season!

Well, the year did not start very well, it is a secret for no one, in the whole world besides, but the Covid virus will have put mood to zero for everyone.

Even though there are restrictions, you can still indulge yourself by eating good things after all.

So I decided to offer several holiday dishes, I hope you will like it, there will be starters, main courses, desserts and small sweets on the theme of the end of year celebrations.


So I start with some little cookies, which are as mentioned in the title gluten free.

A friend sent me a very nice message telling me that my blog was fun to watch and read, it touched me a lot. He also asked me if it was possible to have more gluten-free recipes. And of course it's a pleasure to create recipes that are likely to make you happy (that's kind of the purpose of the blog haha).

I also hope to be able to see your achievements, by posts on the blog or on social networks by mentioning @tofu_a_bicylette :-)


 


 

I bought chestnut flour a short time ago, it was the first time I saw it in the organic store where I go to do my shopping, so why not?

I told myself that I would find a recipe to do with this last one (a gluten-free recipe of course).

And so here are delicious Christmas cookies.


-For this recipe you will therefore need chestnut flour, almond flour, margarine, sugar, vanilla extract, coarse salt, cinnamon powder, edible baking soda and unsweetened cocoa in powder.


-For the utensils, you will need a kitchen scale, teaspoons, a baking sheet, baking paper, a rolling pin, cookie cutters in various shapes (preferably for this case in the Christmas theme).


 

  • 115g of almond flour

  • 40g of chestnut flour

  • 50g of whole sugar

  • 70g of softened margarine

  • 1 tsp liquid vanilla extract

  • 1 large pinch of coarse salt

  • 1 tsp cinnamon

  • 1 tsp unsweetened cocoa powder

  • 1/2 teaspoon of baking soda



- In a large bowl, mix the dry ingredients (flours, sugar, salt, baking soda and cocoa).

- Then add the vanilla extract then the softened margarine, cut into small squares.

- Mix with your hands and form a ball.




- Place your dough in a ball on baking paper on your work surface.

- Flatten the dough with the rolling pin, leaving a small thickness.

- Take your cookie cutters and place them on the dough.



- Place the cut pieces of dough on a sheet of baking paper previously placed on a baking sheet.

- Reform a ball with the remaining dough and flatten again with the roller, and so on until there is no dough left.

If there are any small pieces left, you can eat them without the leather so you can taste your dough.

- Bake for 20 to 25 minutes at 180 ° C (356°F). (no more, they must not be toasted, touch the top of the dough with your fingertips, it must be slightly hard)

- Leave the cookies to cool outside the oven so that they solidify.


Indication: The cookies keep very well in a box.


I hope you liked this first recipe.


Enjoy!



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