Thursday, 13 December 2012

Christmas Cookies

gingerless cookies


Gingerless Christmas Cookies

These cookies are made like your usual gingerbread, we just need to leave out the spices to be low chemical.




125g Nuttelex
1/2C Brown Sugar
1/2C Golden Syrup
1 1/4C Fine White Rice Flour
1 1/4C Arrowroot or Tapioca Starch
1t Bicarb Soda

Preheat the oven to 180 degrees celcius


traditional method

Cream the Nuttelex and the sugar
Add golden syrup and mix
Add dry ingredients and mix until you have a smooth dough
(if sticky add a tiny bit of each flour until smooth)

Thermomix method

Add Nuttelex and sugar to the bowl, mix 10 seconds, speed 4
Add Syrup, mix 10 seconds, speed 4
Add dry ingredients, mix 10 seconds, speed 4
Scrape down and repeat if necessary
(if sticky add a tiny bit of each flour until smooth)

Refrigerate for 15 minutes to firm up
Roll out between sheets of baking paper (add a little dusting of rice flour if necessary)

Cut into desired shapes and bake on baking paper for approx 10 minutes until golden.

Cool and decorate using a simple icing (icing sugar with a tiny bit of water) and white Hopper Sprinkles from Allergy Train.

Cookie Tree and Cupcakes



Cookie Christmas Tree

This is made with the Vanilla Cookie recipe in my first Recipe Book and a kit I purchased from Kmart.

Add a bit of extra rice flour to the mix to make the dough a little firmer.
Refrigerate for 15 minutes

Roll out between sheets of baking paper (add a little dusting of rice flour if necessary)
Using the cookie cutters in the kit, cut lots of different size stars - using the cutter provided to make holes in the centre of each cookie

Bake as usual and cool

Assemble using the wooden dowel in the kit (they are delicate so handle carefully)

Dust with icing sugar to finish!

Reindeer Cupcakes

These little cuties were a bit hit with my daughter's preschool last year. All recipes for each component can be found in my first Recipe Book.

You will need pretzels, cupcakes and icing...

First you need pretzels for the antlers... instead of piping squiggles, pipe in a V shape (you can use poppy seeds or not in the mix)

The cupcake is my usual gluten, dairy, egg, nut, soy, corn, sugar free mix, made in metalic silver, gold, green and red cases instead of plain. Everything is done as per recipe.

Icing is a simple mix of icing sugar and a small amount of water to make a thick paste. Spread onto cool cupcake and smooth.

The nose and eyes are the same icing with a small amount of carob added for colour. Roll into three small balls and press onto the cupcake face.

While the icing is still setting, insert the antlers carefully.

What your toddlers eyes light up when they see these on the Christmas table...


  1. Hi Kersten, I made these this morning but they've turned out all soft and crumbly. Any ideas what I've done wrong and what I can do differently next time? I do live in FNQ, and it's quite warm and humid. Would that cause it?
    Thanks in advance :)

    1. Yes humidity is not our friend when baking GF :( When it is humid, you may use a little less liquid ingredients as the humidity in the air will alter the moisture content in your dough. To make them a bit crunchier in this situation, alter the sugar and syrup ratio...use a bit more sugar and less syrup. You could try baking for a bit longer as well... just keep an eye on them

    2. Thank you, I'll try again today :)

  2. Hi Kersten. Do you reckon this cookie recipe would work as a gingerbread house?

    1. yes I think it will. Let me know if you give it a try :)

  3. Hi Kersten, could I sub rice malt syrup for both sugar and golden syrup here? Same amount? Wondering if would still cut out ok? LO only tolerates RMS and maple syrup. Thanks,

    1. If you are just using RMS I would follow the normal cookie recipe so that the liquid to dry ratio is correct. The brown sugar and golden syrup give these cookies the gingerbread texture.

  4. Could the Nuttelex be substituted for Rice Bran Oil?
    My LO reacts to Nuttelex and is dairy free.

  5. No I don’t think so Jenella as the liquid to dry ratio would change. Palm oil shortening would work instead of Nuttelex as it is the same texture.