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.
Ingredients
220g butter (2 sticks)
1 cup (250 ml) icing sugar
1 egg
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
Method
Cream butter and sugar until light and fluffy.
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.
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.
Prepared, tried and tested by Esme Slabs
It is so nice to get these yummy gluten free recipes. Thank you!
Thank you, glad you like them. Hope to add some more after Dec 1 after our Family Christmas Bake Day. Keep an eye out for them
Sounds like the perfect bake for Christmas. Thank you.
Thank you so much – I will be adding many more as we have our family Christmas Bake day on Dec 1. I will share more GF recipes once done
Brilliant. 😊
🍪🍪
Thanks from the bottom of my heart for this ♥
Having recently had to go gluten free I am so pleased you shared this on BUYB! Please do experiment with more recipes…doing lots of this myself (toad in the hole was latest!)….look forward to yours. Have pinned & shared (didn’t get back to fb in time to comment last night) and posted on my regular feature Monday Magic – Inspiring Blogs for You, Claire (PainPalsBlog)
Mwah, thank you so so much for these kind words and extra sharing, Yes I am in full swing with GF baking and experimenting. Would you like to do a Guest Post of your GF baking? Please let me know, that will be awesome. I am humbled for the share of Monday Magic. How does that work, please send me a link to see. This does sound very interesting.
Yes please…will have a go and photograph some bits to send you! The link for this weeks Monday Magic is https://painpalsblog.wordpress.com/2017/11/13/monday-magic-inspiring-blogs-for-you-30/
I try to feature a variety of posts each week – many of my readers are from the chronic illness community, so anything GF will always go down well!
Thanks so very much – I truly appreciate your kindness. If you wish to showcase any post with me just say the word and consider it done. Thanks for the link.
Think I know what I want for breakfast 😉
Enjoy it. It has butter and egg so all good for breakfast 🙂
I’ll definitely be trying out this one (Pinned to my recipe board so I don’t lose it)!
Thanks so much. As mentioned I am testing out all sorts of new GF recipes. Hope you will enjoy it
Thank you so much Sir