Christmas Treats- Gluten-free and Dairy-free Iced Vanilla Cookies

2 Jan

Christmas Cookie TreeI saw the Christmas Cookies Star Cutter set in Lakeland and I had to get a set! Unfortunately they are now sold out, but you got 10 cutters, 3 disposable icing bags and 2 icing nozzles for £4.99

http://www.lakeland.co.uk/14489/3D-Christmas-Cookie-Cutter-Set?fb_action_ids=10152352816885722&fb_action_types=og.likes&fb_source=timeline_og&action_object_map={%2210152352816885722%22%3A10150299442471878}&action_type_map={%2210152352816885722%22%3A%22og.likes%22}&action_ref_map=[]

This is my gluten-free/ dairy-free version of their recipe (on the back of the pack). I found the dough INCREDIBLY fragile to handle, don’t know if this is because it was gluten and dairy free of just because it is that kind of dough! It was kinda frustrating and I had to keep a palette knife handy to get them off the surface and use lots of flour. The larger the cookies, the harder to handle. I ended up rolling those ones out on the baking paper. thankfully you are going to ice them and that helps to hold them together and cover up any cracks! They were seriously delicious however. One family member has been dreaming about eating them ever since sampling them 🙂

Vanilla Cookies

Ingredients:
300g unsalted butter
300g caster sugar
2 small eggs, beaten
1 tsp vanilla extract
a pinch of salt
600g plain flour, sifted

Method:
1. Preheat oven to 180C/ 350F/ gas mark 4. Grease and line 2-4 baking sheets. I highly recommend silicone baking paper for this recipe.

2. Cream together the butter and sugar until light and creamy. Add the beaten eggs, vanilla, salt and mix well. Gradually add the flour and egg and mix until  incorporated. Bring together into a dough, divide into 2 balls, wrap and chill for 1 hour.

3. Roll the dough out on a lightly floured work surface to a thickness of 3-4mm. Dip cookies cutters in flour before each use. You need 2 cookies of each size. Arrange them on the prepared baking trays.

4. Bake the cookies on the middle shelf of the pre-heated oven for about 12 minutes, or until firm and golden, swapping the trays over if necessary. Leave to cool for 10 minutes before transferring to a wire rack to cool completely.

5. Ice them- either with glace icing (Silver Spoon always put a recipe on the side of their packet) but you will need a large quantity. I think roll-on, fondant icing is best because they don’t stick together too much when stacked. Decorate as you like- gold stars, coloured smarties, silver balls, or try the piping bags.

6. I made mine in two stacks because I couldn’t store the full-height finished item! Keep well in an airtight container- for at least a week. Ours didn’t last any longer! A truly stunning centre piece.

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One Response to “Christmas Treats- Gluten-free and Dairy-free Iced Vanilla Cookies”

  1. Emily January 2, 2013 at 10:35 pm #

    Yes i’m s till dreaming about them. Love your blog. I noticed that you have a Victoria sandwich cake. I’m thinking about trying to make some English cakes but dairy free instead. Yum!

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