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Gluten-free Rudolph biscuits Recipe

Gluten-free Rudolph biscuits
Source: sainsburys

Ingredients

  • 120g dairy free spread, melted
  • 115g coconut sugar
  • 150g dairy free ice cream
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp GF baking powder
  • ¼ teaspoon salt
  • 250g gluten free plain flour
  • 3 tbsp icing sugar
  • Red piping icing
  • 24 vegan white chocolate buttons
  • Black writing icing tubes
PREP TIME
40m
COOK TIME
20m
TOTAL TIME
1h
YIELD
12 servings

Instructions

  • Melt butter in a microwave safe bowl. While still hot, add sugar and mix until combined. Add ice cream and mix until smooth.
  • Add egg and vanilla extract, mix for just a few seconds, then add baking powder and salt. Mix until smooth, then mix in flour slowly.
  • Mix dough just until it comes together.
  • Split the dough into 2 balls and place onto two separate cookie sheets covered with greaseproof paper.
  • Cover with cling film and chill for at least 1 hour.
  • Preheat oven to 180°C/fan 160°C/gas mark 4
  • Press the cookies down with the palm of your hand otherwise they won't flatten totally.
  • Use a knife to mark the giant biscuit bases in to 6 wedges each. Like a pizza! Then go around the edge of the cookie with the back of a fork to press and make line patterns for hair! 
  • Bake for about 20 minutes, until they start to get golden around the edges. 
  • Cool at least 5 minutes on cookie sheets before moving to a rack to cool completely.
  • Use the red icing at the pointy end of each biscuit to make red noses. Make the icing using the icing sugar and water.
  • Dunk in your chocolate buttons and stick them 2cm in from the edge at the other end to be eyes.
  • Use the black writing icing tube to add dots to the white eyes, then let all the icing dry and go hard.
     

Holidays & Entertaining

A recipe from sainsburys

https://www.flyers-on-line.com/data/recipes/5773/gluten-free-rudolph-biscuits.jpg

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