These little tasty Christmas biscuits are vegan, dairy-free, egg-free, nut-free and wheat-free with oat flour giving a tidy boost to their fibre content (with 9.1g per 100g versus 2.6g per 100g in the gluten-free flour I use).
The theme for this month’s Recipe ReDux is Trimming the Table:
The holiday baking season is upon us. Time to pull out all the stops. Show us the healthy holiday dessert you will be sharing with family and friends this season.
I love to bake, especially over the holidays, whether it’s for meals together or to share as gifts, I start pondering my festive bakes around October and ramp up all the way to Christmas. This recipe makes lovely, sweet, crispy biscuits to enjoy as is, wrap up and gift to friends or hang on your tree.
- 150 g gluten free flour
- 100 g oat flour
- 140 g dairy-free margarine
- 100 g icing sugar, plus extra to decorate
- 3-4 teaspoons rice milk
- 1 teaspoon cinnamon
- Grated zest of an orange, keep the juice of the orange if you'd like to decorate with an icing drizzle.
Combine the flours in a bowl.
Rub in the margarine.
Mix in the icing sugar and flavourings.
Pour in the rice milk and bring the mixture together, using a spatula or by hand.
Knead lightly until smooth.
Roll the dough into sausages, wrap in cling film, and chill for at least 20 minutes (or overnight).
Roll the dough out to about 5mm thickness and use cookie cutters to cut into various shapes. If you are hanging the biscuits, make a small hole at the top of each biscuit for string/ribbon (I like to use a drinking straw to do this).
Bake at 180°C for 15 minutes.
Remove from the oven and cool on a wire rack.
Decorate with a dusting of icing sugar or drizzle of orange icing (combine orange juice & icing sugar to a smooth, drizzle consistency).
Be sure to check out what fellow ReDuxers have got up to this month.