TZUTC: -0800   
   MSGID: 35332.fidonet_cooking@1:105/500 2db4611f   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gluten Free Christmas Cookies   
    Categories: Cookies   
         Yield: 20 Cookies   
       
     4 1/2 oz Unsalted butter (125 g);   
              - at room temperature   
     4 1/2 oz Caster sugar (125 g)   
       1/2    Unwaxed lemon; zest only   
         1    Free-range egg;   
              Lightly beaten   
         1 ts Vanilla extract   
         7 oz Gluten free plain flour   
              - (200 g); plus extra for   
              - rolling   
     1 1/2 oz Ground almonds (40 g)   
       1/2 ts Xanthan gum   
         1 pn Salt   
              Icing sugar; for dusting   
       
     Preparation time: 1 hours   
     Cooking time: 30 minutes   
        
     Looking for a great gluten-free cookie? Get yourself some star   
     cutters in assorted sizes to make pretty Christmas cookies.   
     Cream together the softened butter and caster sugar in a bowl until   
     pale and light. Add the lemon zest and mix again.   
        
     Scrape down the sides of the bowl with a rubber spatula, add the   
     beaten egg and vanilla and mix again until thoroughly combined.   
        
     Add the gluten-free flour, ground almonds, xanthan gum, and salt, and   
     mix until smooth. Bring the dough together into a neat ball using   
     your hands, flatten into a disc, wrap in cling film and chill in the   
     fridge for 1 hour.   
        
     Cover two baking trays with baking paper and lightly dust the work   
     surface with gluten-free flour.   
        
     Roll the dough out to a thickness of 2 to 3 mm (1/8") and, using the   
     largest cutter stamp, cut out as many shapes from the dough as you   
     can.   
        
     Arrange the cookies on the prepared baking trays and, using the   
     smaller cutter, stamp out smaller stars from the middle of each   
     cookie. Gather the dough off-cuts into a ball and re-roll to make   
     more shapes.   
        
     Chill the cookies in the fridge for 30 minutes while you preheat   
     the oven to 170?C/150?C Fan/Gas 3/340?F.   
        
     Bake on the middle shelf for about 10 minutes, or until the edge of   
     each cookie is lightly golden-brown. Leave to cool on the baking   
     tray for about 2 to 3 minutes before transferring to a wire rack to   
     cool completely.   
        
     Dust with icing sugar before serving.   
        
     Recipe by Annie Rigg   
        
     Recipe FROM:   
        
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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