I am starting to experiment with GF baking for our upcoming Christmas Baking session as this year I wish to do more GF baking. Here I used an old recipe and modified it to GF and added some candy cane chips for taste and color.
220g butter (2 sticks)
1 cup (250 ml) icing sugar
3 cups Gluten Free 1-to-1 Baking Flour – Bob’s Red Mill
1 teaspoon (5 ml) vanilla extract
2 teaspoons (10 ml) baking powder
½ teaspoon (2 ml) salt
½ cup Christmas candy cane chips
Add egg and vanilla and mix through.
Mix dry ingredients and add to butter mixture and fold in.
Lastly, add the candy cane chips and blend in until evenly spread through the dough.
Chill in the fridge for an hour or two as it is way easier to shape the dough when cold.
Dust the work table with a sprinkle of icing sugar and roll the dough to ±8 mm thickness and cut into shapes. I used the “scone” cutter.
If you wish, you can paint it with egg wash. As this is a trial run I did use some egg-wash to see how it turned out.
Bake on a parchment-lined baking sheet at 350F (180C) for ±12 minutes, or until the edges start to brown.
Let it cool on the baking tray for at least 5 minutes and then gently transfer it to a cooling wire rack till cold and then store in an airtight container.