Christmas Light Shortbread Cookies
Servings: 12 cookies
Ingredients
For the shortbread
- 100 g dairy free butter block *See FAQs
- 55 g caster sugar
- 175 g gluten free plain flour
- 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
- 50 g dairy free white chocolate chips
For the toppings
- 200 g icing sugar
- 1 black icing pen
- Multicoloured chocolates *See FAQs
Instructions
For the shortbread
- In a large bowl beat butter and sugar with an electric whisk until creamy. Sift in the plain flour and xanthan gum. Mix together until it looks like breadcrumbs.
- Add the chocolate chips and mix well. Use your hands to squeeze the mixture together until it forms a ball of dough. Chill in the fridge for half an hour.
- Turn out onto a lightly floured surface and roll out to around 1cm thick (don’t worry if the dough falls apart a little, press back together with your fingers). Using a cookie cutter cut rounds out of the dough and place on a baking tray. Chill the cookies in the fridge for 60 minutes before cooking.
- Pre heat the oven to 365°F (180°C). Bake the cookies for around 20 minutes until just golden on the top. Place to one side to cool.
Decorate
- Make the icing by combining icing sugar with boiling water until you get a thick but drizzleable consistency.
- Carefully pipe (or spoon) the icing onto to the top of the cookies (baring in mind the icing will spread!) into a circular shape. Leave to set completely.
- Once set, use the black icing pen to draw 2 lines across the cookies. Press the multicoloured chocolates across the lines to form the Christmas lights. Store in an airtight container for up to 4 days.