140g icing sugar, sieved

1 tsp vanilla extract

1 egg yolk

250g lactose free butter, cut into small cubes

375g gluten free plain flour, sieved

To decorate

200g icing sugar, sieved

edible gold and silver balls

approx 2m thin ribbon cut into 10cm lengths

Serves - 6


Tip the icing sugar, vanilla extract, egg yolk and lactose free butter into a mixing bowl, then stir together with a wooden spoon (or pulse in a food processor until well combined).

Add the gluten free flour and mix to a firm dough. Shape the dough into two flat discs and wrap in glad wrap.

Chill for 20-30 mins. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick baking paper.

Roll out the dough on a lightly floured surface to about 15mm thickness. Cut out Christmassy shapes (use a cutter if you like) and place on the baking sheets.

Using the tip of a skewer, cut a small hole in the top of each cookie. Bake for 10-12 mins until lightly golden.

Lift the cookies onto a wire rack to cool. Meanwhile, mix the icing sugar with a few drops of cold water to make a thick, but still runny icing.

Spread it over the cooled cookies, decorate with edible balls and thread with ribbon when dry.

Recipe adapted from: Good Food
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