Spiced cut-out biscuits

Cut these spiced biscuits into festive shapes and decorate them once cool. Cinnamon and ginger flavour the dough; the optional icing, chocolate and sprinkles let you finish the batch in different ways.

Ingredients:

• 250 g gluten-free flour (e.g., rice flour or a gluten-free flour blend)
• 100 g plant-based butter
• 100 g sugar (preferably white sugar or coconut sugar)
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Pinch of salt

Optional decorations:

• Powdered sugar
• Colored icings
• Dark chocolate
• Sprinkles or sugar pearls

Other tools:

• Cookie cutters (Christmas shapes)
• Rolling pin
• Mixer or whisk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a tray with baking paper.
2. Sift the flour, baking powder, cinnamon, ginger and salt into a bowl.
3. In another bowl, beat the plant-based butter and sugar with a mixer or whisk until light and fluffy. Beat in the egg and vanilla.
4. Stir the dry mixture into the wet ingredients to form a slightly sticky dough.
5. Roll between two sheets of baking paper to about 5 mm (about 1/4 inch) thick.
6. Cut out Christmas shapes and arrange them on the lined tray. Bake for 8–10 minutes, until the edges are lightly golden.
7. Cool on a wire rack before decorating.
8. For a simple glaze, mix icing sugar with a little water. Alternatively use coloured icing, sprinkles or melted dark chocolate; ready-made red and green icing tubes are another option.

Tip:

For a chocolate variation, mix a little cocoa powder into the dough.

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Original recipe measurements are retained. Where cups, tablespoons or Fahrenheit are given, no Australian metric conversion has been made.