With the holidays coming up and chilly evenings settling in, it’s the perfect time for homemade cookies. Close your eyes and imagine the smell of buttery shortbread blending with smooth chocolate ganache— a classic combo that simply melts in your mouth……Mmm .. .Simple, delicious and what’s the most important GLUTEN-FREE!! 🙂
Now imagine a box filled with these homemade treats and happy, smiling faces of people that you care about while you share it. 🙂It’s not just a box of cookies; it’s a sweet way to spread the Christmas spirit and the way to give a slice of joy to others. I hope you like this vision as much as I do and it encourages you to make a Christmas cookie box this year.
On my blog, you’ll find many gluten-free cookie recipes that are perfect for creating a Christmas cookie box:
Ingredients for 25 cookies:
- 80 g almond meal
- 50 g gluten free oat flour
- 40 g white rice flour
- 50 g tapioca starch
- 20 g potato starch
- ½ tsp baking powder
- Pinch of salt
- ¾ tsp xanthan gum
- 1 tsp vanilla extract
- 30 g honey
- 40 g powdered xylitol
- 100 g lactose free butter (room temperatures)
- 20 g sour cream or creme fraiche (room temperature)
- 1 egg yolks (room temperature)
- 2 tbsp cold water
- 150 g lactose free and gluten free chocolate
- 100 ml lactose free heavy whipping cream
- In the first bowl mix all flours except rice flour, add both starches, baking powder, salt and xanthan gum.
- 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, sour cream and water 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 an hour.
- Preheat the oven to 170°C and line two large baking sheets with parchment paper.
- 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.
- 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:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Then remove from the heat, add chopped chocolate and let it sit for a couple of minutes. Then stir until smooth and glossy. Set aside the ganache to cool and thicken slightly.
- Pipe or spoon about a teaspoon of chocolate ganache onto the flat side of one cookie and gently press the flat side of another cookie on top to create a sandwich. Repeat with the remaining cookies.
- Place the cookies into the fridge to allow ganache to set.
- If the dough is too sticky, roll it between two sheets of parchment paper.
- The raw cookie dough can be stored in the fridge up to 3 days or frozen for later use.
- Ready sandwich cookies are also great for freezing!