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Cookin' up Christmas

Keele University's Executive Chef Peter Walters tries out a gluten-free festive treat

Posted by Stephanie Broad | December 06, 2015 | Catering & hospitality

Gluten-Free Christmas Cookies

5g butter, softened
50g icing sugar
1 lemon, finely grated rind
1 egg yolk
175g gluten-free flour mix 
(115g tapioca flour to 60g rice flour and a pinch of salt) 

1.) Preheat the oven to 190˚C/375˚F or Gas Mark 5. In a large bowl, put the butter, sugar and lemon rind. Beat this together until light and fluffy. Beat in the egg yolk, a little at a time, and then sift in the flour and salt.

2.) Knead the mixture into a smooth dough, and wrap in cling film then place in the fridge for 30 minutes. 

3.) Lightly dust the work surface with gluten-free flour and roll out the dough to be about 3mm thick.

Use a cookie cutter that has not been used on wheat-based cookies in the past, cut out your cookies and place on a lightly greased baking sheet.

4.) Chill on the baking sheets for about 10 minutes, until firm. Bake for about 10–12 minutes or until they begin to colour.

5.) Allow cookies to cool on the baking sheets so that they are easy to remove onto a cooling rack. Once completely cooled, decorate and store your gluten-free Christmas cookies in an airtight container.

Find more recipes from Peter at

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