Free from Christmas Spiced Biscuits!


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I do love a good Christmas party especially one involving lots of glittery crafty things, Santa & yummy food!  Yes you guessed it, it was our Christmas party morning at work and a lovely morning was had by all!  I made these little lovelies to take along – they are gluten & nut free and suitable for vegans!  The key to these biscuits is the Sugar & Crumbs Christmas Punch icing sugar, I discovered it and other flavours at the Cake & Bake show and am a big fan.  Although I haven’t tried these biscuits as the icing sugar has orange in it I am informed they are very nice!

I don’t bake gluten free very often but this one is super easy and the dough is lovely and soft.  As all flours are different, especially gluten free mixes, you made need to gently knead more flour into the dough so it doesn’t stick.  These biscuits have a lovely snap to them and the buttercream filling just makes them that little bit more special!  I made big round sandwiches but you can make them any Christmas shape you want – how about a Rudolph shaped sandwich with a jammy splodge for his big red nose?!

These are also lovely for Christmas either for presents or to keep for any impromptu festive visitors!

**For anyone that can’t eat Oranges swap the Christmas Punch icing sugar for plain or another Sugar & Crumbs flavour… I quite fancy trying the salted caramel one!  

Ingredients:

For the biscuits:

9oz Dairy Free Margarine (like Pure or Vitalite)

..oz Icing sugar – Sugar & Crumbs Christmas Punch if you can eat oranges – plain if you can’t!

13oz Gluten Free Self Raising Flour (Doves Farm)

2tbsp Golden Syrup

 

For the filling:

2oz Pure dairy Free

6oz Icing sugar

Christmas Sprinkles!

 

Here’s how to make them:

Beat the margarine and icing sugar together.  Add the golden syrup and stir until completely combined.  Gently stir in the flour and tip out onto a floured board – if the dough is too sticky to gently squash flat you might need to add some more flour.  Roll into one long sausage, wrap in cling film and chill for at least 30mins in the fridge.

 

Roll the dough out (well ok I squashed it gently) and cut into whichever shape you want and bake on a lined baking tray at 180C for about 12-20mins until golden brown.  Actual times will very much depend on how big and thick your biscuits are!

 

While the biscuits are cooling beat together the icing sugar & Pure for the filling.  When the biscuits have cooled pipe or spread the filling on one biscuit and stick another one on top!

 

Enjoy with a cup of tea!

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I have sent these over the festive Free From Friday – go check it out there are loads of fab festive recipes!

 

Free From Farmhouse

 

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