Gluten Free Christmas Cookie Box

Instructions

1. In the first bowl mix all flours except rice flour, add both starches, baking powder, salt, xanthan gum, apricots and walnuts.
2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth.
3. Mix the two bowls together and roll the dough into 2 logs about 20 cm long. Wrap the logs in parchment paper and twist the ends to close. Then chill in the refrigerator for at least 2 hour.
4. Preheat the oven to 170°C and line 2 large baking sheets with parchment paper.
5. Once the dough is chilled, using a large knife, cut the logs into rounds, about 1 cm thick. Transfer to the prepared baking sheets. 
6. Bake for 15 minutes or until gold.
7. Remove the cookies from the oven and cool for about 5 minutes on the tray. Transfer to a wire rack.

Instructions

1. Mix together all flours, pinch of salt and baking soda. Using a mixer,  beat  butter, sugar and all the spices together until fluffy. Add in egg and honey, and beat on medium speed until combined. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour. 
2. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
3. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured  rolling pin to roll the dough until 0,5 cm thick. Then cut out your desired shapes and transfer to baking sheets. Repeat with the remaining disc of dough.
4. Bake at 170°C for about 8 - 10 min, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
5. Decorate your gingerbread cookies as desired with the icing or chocolate.

Instructions

Make cookies:

1. In the first bowl mix all flours except rice flour, add both starches, baking powder, salt and xanthan gum. 
2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hour. 
3. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
4. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Then cut into 5,5 - 6 cm circles and transfer to baking sheets. Repeat with the remaining disc of dough.
5. Bake at 170°C for about 8 - 10 min. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make chocolate filling:

1. Mix chopped chocolate with heavy whipped cream in a bowl and warm up over a bain-marie. Stir it until melted and well combined.
2. Pipe or spread ganache onto cooled cookies, and sandwich with another.

Instructions

Make cookies:

1. Preheat the oven to 170°C and line two baking sheets with parchment paper.
2. Mix buckwheat flour, teff flour, carob, baking soda, salt and cinnamon in one bowl. 
3. In the second bowl beat butter with dates puree until well combined. Then add eggs and continue beating just to mix together. Turn mixer to low and add lemon juice and flour mixture, mix until combined.
4. Transfer the dough to a piping bag fitted with a large open star tip. Pipe the dough into small rosettes onto a prepared baking sheet.
5. Bake for 10 to 15 minutes.
6. Cool 5 minutes on the hot baking sheet before transferring to the cooling rack.

Make hazelnut filling:

1. Beat together butter and xylitol, then add hazelnut butter and salt, continue beating until well combined and fluffy. 
2. Pipe or spread hazelnut filling onto cooled cookies, and sandwich with another.

Instructions

Make cookies:

1. In the first bowl mix all flour except rice flour, add both starches, baking powder, salt and xanthan gum. 
2. In the second bowl beat butter, honey and xylitol until light and fluffy, then add egg yolk and beat until well combined. Add rice flour and sour cream and keep whipping until the mixture is smooth. Then mix with flour mixture and form the dough into two flat discs. Wrap your dough and chill in the refrigerator for at least 2 hours. 
3. Preheat the oven to 170°C and line two large baking sheets with parchment paper. 
4. Once the dough is chilled, place one disc of the dough on a lightly floured surface and use a floured rolling pin to roll the dough until 0,2 - 0,3 cm thick. Then cut into 5,5 - 6 cm circles and transfer to baking sheets. Repeat with the remaining disc of dough.
5. Bake at 170°C for about 8 - 10 min.  Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

Make chocolate ganache:

1. Mix chopped chocolate with heavy whipped cream in a bowl and warm up over a bain-marie. Stir it until melted and well combine.
2. Dip cookies into ganache and decorate them with dried fruits, coconut and nuts.

Instructions

Make cake:

1. Preheat the oven to 170°C and line the baking pan (roughly 24 cm long and 18 cm wide) with parchment paper, then lightly grease the paper with coconut oil.
2. Mix buckwheat flour, teff flour, carob, baking soda, salt and all spices in one bowl. 
3. In the second bowl beat butter with dates puree until well combined. Then add eggs and continue biting for another few minutes.
4. Turn mixer to low and add lemon juice and flour mixture, mix until combined.
5. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula.
6. Bake for 15 - 20 minutes or until a toothpick comes out clean. 
7. Cool the cake in the pan for 5 minutes, then transfer it on the wire rack and cool completely.
8. Cut the cake in half horizontally using a bread knife. Then spread the plum marmalade over one layer of the cake. Sandwich the two layers together with marmalade in the middle. Cut the cakes into 28 pieces. Put the coconut into a medium bowl. 

Make the icing:

1. In a small saucepan over medium heat, melt the butter, then add milk, xylitol, cacao and stir until well combined. Add more milk if necessary. Don’t boil it.
2. Dip the Lamingtons into the bowl of chocolate icing, using forks to turn the square, coating all sides. Let the extra chocolate drip off and then cover in coconut. Then transfer to a cake rack to dry.