175g softened lactose free butter
2 tbsp rapeseed oil
150g golden caster sugar
50g icing sugar
3 egg yolks
2 tsp vanilla extract
300g plain gluten free flour
For the filling
2 tbsp demerara sugar, plus a few extra pinches
4 tbsp maple syrup
2 tsp cinnamon
Mix the lactose free butter, oil, caster and icing sugar, egg yolks and vanilla with a wooden spoon until creamy, then mix in the gluten free flour in 2 batches.
Roll out to a 20 x 30cm rectangle on a sheet of baking parchment.
Mix the demerara sugar and maple syrup with the cinnamon, sprinkle all over the dough, then gently roll over a rolling pin again to press the sugar in a little.
Roll up from one of the 20cm sides using the parchment to help, wrap in the parchment and chill for 30 mins, or up to a day.
Heat oven to 200C/180C fan/gas 6. Thinly slice into about 20 cookies, scatter with a pinch more sugar, then bake on baking sheets for 10-12 mins until golden.
Recipe adapted from: Good Food