Gluten free Spiced Christmas Biscuits (Cookies) which are perfectly light, buttery and melt-in-the-mouth. Seasonally flavoured with cinnamon, ginger, orange and pecans. Optional dairy free.
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Gluten Free Spiced Christmas Biscuits with the lightest texture
If you are looking for the BEST light and buttery gluten free Spiced Christmas Biscuits, you are in the right place. Because THESE seasonal cookies are to die for. Super-crisp with the lightest of textures, they literally melt in the mouth with each and every (very moreish) bite.
A blast from my past, these particular Christmas Biscuits were first created back in 2014. But I recently made them again to retest the recipe before updating the post. It’s important for quality control, right? And it gives me the excuse to revisit favourite recipes.
I’m so glad I did. I’d forgotten just how good they are. Lightly spiced and flavoured with warming cinnamon and ginger, a little exotic nutmeg, zesty orange and fragrant vanilla… Nutty with earthy pecans… Carefully balanced for sweetness with a touch of white chocolate drizzle… Topped with a touch of edible glitter for festive sparkle. Need I say more?
In fact, I’d go as far as to say that this recipe for Gluten Free Spiced Christmas Biscuits is one of my favourite biscuit recipes. And most definitely to be recommended!
Are these Gluten Free Spiced Christmas Biscuits suitable for biscuit ‘construction’?
I want to be clear at the outset… Although these Spiced Christmas Biscuits hold their shape pretty well and look fairly robust, they are NOT construction cookies. That is… they are not suitable for making biscuit houses or any other biscuit building project. They are melty and quite delicate and while they should not crumble in the hand, they are the type of cookies that gain their textural deliciousness in part, from their fragility.
So… If you do need a ‘construction’ recipe, choose an alternative… Such as the recipe for my Gluten Free Gingerbread House or Gingerbread Cookies.
The annual gift conundrum… Homemade treats are always joyfully received
Is it just me, or does every year get harder and harder to choose Christmas presents? In a world where people buy what they want when they want, there is very little to be requested. And (in my opinion) there is way too much tat that gets given as seasonal ‘novelties’, that just use the planet’s resources wastefully.
So, what to do? Think edible and homemade treats! Not only are they well-received, but they show thought, love and care. If someone has spent precious time making something with me in mind, it’s genuinely appreciated… Especially if its edible or drinkable! No waste. Just creative kindness.
At Gluten Free Alchemist, there are lots of recipes that tick the ‘food gift’ box… In fact, to make it as easy as possible, our Gluten Free Christmas Recipe Index has a whole headed section for Gluten Free Food Gift Ideas. Simply hit the link and scroll down to the last section! And yes… My Spiced Christmas Biscuits are definitely one amazing option!
Whatever you make, it’s great to get creative with presentation too… Use pretty mugs, plates, plant pots, jars etc to protect and present edible treats… Tie with pretty festive ribbon and decorate with additional baubles, tree decorations, and table sprinkles for extra festive cheer.
Are these Spiced Christmas ‘Biscuits’ or ‘Cookies’?
While the spice aromas in the kitchen are a clear olfactory indication that this recipe is seasonally ‘Christmas’, the question still remains… Are they Biscuits or Cookies?
The answer may lie in where you live… In the UK, I would say the recipe is most definitely for Christmas Spiced Biscuits. They are crisp and shaped, and while not texturally ‘hard’ are absolutely not ‘chewy’. And it would seem that in the UK at least, this is a discernible point of definition. Cookies in the UK are larger, chunkier, softer, more moist and generally chewier.
But… If you live in the US, a biscuit is of course, something very different… A flaky, risen, flavoured cross between a roll and a cake (in the UK, known as ‘scones’). And thus, for my American friends, I’m assuming that this recipe (whether crisp or chewy) would still be defined as for ‘Cookies’. If I am wrong, please leave a comment to correct and enlighten me.
Either way… To ensure that my gluten free Spiced Christmas Cookies can be found and enjoyed by all, the terminology used in this post is unapologetically interchangeable.
What flour should I use for making these Seasonal ‘Christmas Cookies’?
The recipe shared is for gluten free Seasonal Spiced Biscuits and uses a gluten free flour blend. Specifically, they were developed using my own white Blend A, the recipe for which is shared on my gluten free flours post (at the bottom). Although I haven’t tested with any alternative gluten free flour blend, the recipe should work well with a good alternative such as Doves Freee baking flour. Just bear in mind that the texture will be a little grittier (and possibly drier) on account of the specific ratios of individual flours they use. And thus, if the dough feels a little crumbly on making, a little more moisture may be required.
Either way, using a gluten free blend will ensure these Christmas Cookies are safe for people with Coeliac Disease (Celiac Disease) to enjoy.
Can these Gluten Free Spiced Christmas Biscuits also be made dairy free?
Yes. If you are also dairy-intolerant, then a simple sub of a good dairy free ‘butter’ alternative (such as Flora or Stork baking blocks) should work well.
Tips for making the BEST Spiced Christmas Biscuits
As with all baking, it’s helpful to gain a few tips to get the best from each recipe. But first and foremost, I would always recommend following the recipe as stated. The majority of recipe ‘fails’ that people contact me about, are when they have made substitutions for or omitted crucial ingredients. Think of a recipe as a map of directions. Everything that is used or written is there for a reason. Unless you are wanting to make up your own recipe, follow the instructions!
So, what are the crucial highlights of advice for making the BEST gluten free Spiced Christmas Biscuits? Although super-simple to make, the most important thing is patience! Absolutely do not forget the following…
- CHILL the dough… Twice! 1) Before rolling for at least 45 minutes. 2) And after rolling and cutting (before baking). Both these steps are essential for the flours to hydrate, to become optimally workable and to ensure minimal spreading in the oven.
- WATCH the biscuits like a hawk when they are baking. Depending on the size and thickness of the cut, the time needed to bake will vary. You are looking for biscuits that are just darkening on the edges.
- Cool the biscuits IN THE OVEN – I can’t stress this one enough. The process of allowing them to cool naturally with the cooling heat of the oven, ensures the best, lightest and most perfectly melty texture. Even if you have had to batch bake, return ALL the cookies to the oven and leave the oven off and the door closed. (To avoid the cookies continuing to bake… Open the door for about 20 seconds to allow the harsh heat to reduce. Then close and leave well alone!)
Looking for the best star cookie cutters?
The cookie cutters I use for stars are these ones from Colourworks. They are perfect for a few reasons, but particularly because they are…
- Not metal – In my experience, the metal ones rust pretty quickly and don’t last as long. These have done me proud for years and are dish-washable too!
- They have a deeper cut (allowing them to be used for slightly taller bakes, such as scones as well as flatter biscuits).
- There are 5 different sizes of star – Making it easier to use off-cuts of dough for smaller biscuits, without the risk of over-rolling and toughening.
- They all store inside each other in a handy box to keep them clean and tidy.
Ready to make my Gluten Free Spiced Christmas Biscuits?
And that’s all you need to know. I hope you enjoy making and (most importantly) eating my Spiced Christmas Biscuits. But be warned… They are hand-dippingly addictive and you may find you need to lock away the biscuit barrel.
If you make them, please let me know. Leave a comment, rate the recipe ⭐️⭐️⭐️⭐️⭐️ or tag me on social media with photos of your cookie-bakes. #glutenfreealchemist (@glutenfreealchemist) – Facebook, Instagram, Twitter and Pinterest.
And if you still have questions, just shout and I’ll do my best to help.
For lots of other cookie inspiration, head over to our Gluten Free Biscuits and Cookies Index. And for everything else, the main Gluten Free Recipe Book Index is the start point to a whole world of exceptional gluten free home cooking… From my kitchen, to yours… With my love.
A few other ideas for Christmas Food Gifts…
Spiced Christmas Biscuits (gluten free)
Key equipment
- fridge
- cookie cutter(s)
- Oven
- microwave or hob and saucepan
- spoon
Ingredients
Spiced Christmas Biscuits
- 210 g gluten free plain flour blend I use Gluten Free Alchemist Blend A – See NOTES
- 1 tsp xanthan gum
- ½ tsp bicarbonate soda
- 1 tsp ground ginger
- 1½ tsp ground cinnamon
- ¼ tsp fine sea salt
- pinch grated/powdered nutmeg
- 30 g pecan nuts finely chopped
- 180 g unsalted butter (or dairy free alternative) softened
- 140 g soft light brown sugar
- 1 large egg At room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 1 tsp vanilla extract
- ½ tsp orange extract
- 1 finely grated orange zest
- cornstarch (UK cornflour) for dusting and rolling
White Chocolate drizzle
- 100 g good quality white chocolate
- edible glitter (optional) to decorate
Instructions
Making the Cookies
- Weigh and mix together the flour, xanthan gum, bicarbonate of soda, ginger, cinnamon, salt, nutmeg and chopped pecans. TIP: weigh into an airtight container and shake vigorously to blend. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. (Easiest done with an electric whisk).
- Add the egg, vanilla and orange extracts and orange zest and beat to thoroughly incorporate.
- Add the dry ingredients to the wet and stir thoroughly with a wooden/silicone spoon or spatula until you have an even, sticky dough.
- Divide the mixture in half and wrap each in baking paper or clingfilm.
- Refrigerate for at least 45 minutes to an hour to allow the dough to thoroughly firm up.
- When ready to roll, line 2 to 3 baking sheets with baking paper.
- Remove the dough from the fridge (one half at a time) and roll out on a sheet of baking paper liberally sprinkled with cornstarch (and sprinkled on top of the dough too) to prevent sticking. Roll to a thickness of about ¼ inch (½ to ¾ cm).
- Using a cookie cutter, cut shapes from the dough and carefully transfer to the baking sheets using a palette knife. Leave a small space between each (the dough should not spread much when baked).
- Bring together any remaining dough, re-roll and cut until all the dough has been used (if the dough becomes soft and sticky, chill to firm again before re-rolling).
- Repeat the rolling and cutting process with the second half of dough.
- Chill the dough shapes before baking in the fridge for at least 45 minutes.
- Pre-heat the oven to 180 C/350 F/Gas 4.
- Bake the cookies for about 8 to 12 minutes (dependent on the size of the cookies) until the edges are very slightly darker and set. You may have to bake in batches dependent on how many cookies you have made. Switch trays round in the oven part way through baking for a more even colour.
- When baked, leave the hot cookies on the trays. When all the cookies are baked, turn the oven off and place the cookies back in the oven, shut the door and leave them to cool inside as the oven cools. If the trays don't all fit in the oven together, carefully rearrange to fit on less trays so that they go in.
White Chocolate Drizzle
- When the biscuits are cold, lay them out ready to decorate.
- Make the chocolate drizzle by melting the white chocolate in a heat-proof bowl either over a saucepan of barely simmering water or in the microwave (set to medium on 20 second bursts) stirring frequently until smooth and liquid. Be sure to melt slowly, so that the chocolate doesn't over-heat or burn.
- Using a spoon, quickly drizzle the chocolate over the biscuits.
- Sprinkle with edible glitter (if using) and leave to set completely.
- Store in an airtight container.
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Spiced Christmas Star Biscuits shared with
- Full Plate Thursday #564 with Miz Helen’s Country Cottage
- Create, Bake, Grow and Gather #496 with Shabby Art Boutique
- What’s For Dinner #340 with The Lazy Gastronome
- Cook Blog Share 2021 Week 47 with Glutarama
- Sundays on Silverado #69 with The House on Silverado
- Traffic Jam Weekend #305 with Life as a LEO Wife
- Handmade Monday #255 with Sum of Their Stories
- Fiesta Friday #408 with Angie
UPLOADED AT READER REQUEST
Hi Kate,
I have just made these, exactly according to your recipe, and they are even better than you described them!!
Also used Flour Mix A, but used Flora plant free butter (a matter of calories, not because we are vegan). It may be the Flora that caused them to spread a bit in the oven… I left them in the oven until the following morning (not until we had snooped one each warm to have an initial taste); it is obvious how much research you put in your cooking. Thank you!
I’m sure that if I popped some in the mouth of a spoiled person with their eyes closed and said that they were for Fortnum and Mason or any special patisserie, they would believe me.
I am not on Twitter, and couldn’t see how to leave feedback on Facebook (use that very seldom, too), but if you want to leave my comments anywhere, please do!
Oh yes: I haven’t even put the melted chocolate on! My husband tasted one and we both agreed they were too delicious to ‘spoil’ them with white chocolate.
Best wishes,
Ingrid x
Light and buttery sounds like my kind of cookies Kate!
Thank you for sharing your Christmas spiced star biscuits at Create, Bake, Grow & Gather this week. I’m delighted to be featuring them at tonight’s party and pinning too.
Merry Christmas,
Kerryanne
You’re so welcome Kerryanne. I hope others love them as much as we do
And thank you SO much for the feature xx
Love these – so simple but really tasty and easy to make too!
Thank you Chloe. The flavours are gorgeously seasonal x
Wonderful recipe these biscuits look and sound perfect for this time of year and a super festive gift idea too. Love the photos too – adorable 🙂
Thank you Rebecca. They are definitely one of my favourite biscuit recipes x
Thanks so much for sharing at the Lazy Gastronome’s What’s for Dinner party! Have a fabulous weekend and hope to see you on Sunday!
You’re welcome Helen. You too x
Hello Kate, I came across this recipe/your site as I was researching a gluten-free cookie to bring to work. There is a new colleague in my department who is seriously Coeliac and we are gathering for a meeting close to Christmas and I usually bring in an assortment but as she is the only one who is gluten-free she wouldn’t be able to have any so I’m making her, her own batch of cookies. Whilst I really admire your flour blend, it wouldn’t be very sustainable for me to buy all of those ingredients to blend. I live in the UK as well and wondered if you might recommend a gluten-free flour brand that is closest or would work with your recipe? I have access to Planet Organic/Ocado etc. so would be grateful for any advice. This is a new frontier for me but I’m determined that my new colleague shouldn’t miss out on festive bakes!
Hi Sophie
Thanks for your query. I love that you are wanting to be inclusive. 👏 Your colleague will be so grateful!
In the UK, we seem to be relatively limited for gluten free flour blends that are easily sourceable. But for cookies and most cakes, the Doves Freee plain white flour should work fine. It may be fractionally drier/crumblier than my blend, but that should be fine for these biscuits, as when I roll them, I tend to use a fair amount of flour to stop sticking and they are unaffected at final bake.
I would avoid basic supermarket blends, they are (in my view) largely devoid of protein which is needed for structure.
Whatever you do, never skip xanthan gum if it is in a recipe (unless it is already in the flour blend you are using). It’s crucial as a replacement for basic gluten-properties.
I hope that helps. Shout if you need anything. And good luck xx
Might your flour blend B work or just not be as crisp?
Hi Alene. I don’t see why not. You could always split the flour (still rice free)… Maybe 190g B blend and 20g additional cornstarch just to be sure for extra crispness. xx
I don’t know whether I made these correctly, but the dough is incredibly sticky. I couldn’t use a cutter as was too wet. So I rolled between cling film and put it in the freezer to firm up, which worked for free hand cutting but not for plastic cutters. I then put them back in the freezer before baking but they spread all over the place and have lost all shape! The first batch are cooling but are so crumbly! I’m now leaving the last batch in the oven to get the crispy version…. I’m not a GF Baker usually, but my bil is GF and I wanted some bits of my daughters cake to be edible – however these will not be sturdy enough to make the train carriage bases I needed them for! Argh! They do taste yummy tho!
Oh dear. Not sure what happened there. This is usually a very reliable recipe, so I am sorry that they didn’t work for you.
Did you alter the recipe at all? Leave anything out? Xanthan gum? And what flour did you use?
It sounds as though something wasn’t quite right.
They would not be as firm as something like gingerbread that would be better for ‘construction’, but either way, they shouldn’t be over-crumbly or spread to the extent described.
At least they tasted good xx
Hi again Katy
Just to let you know that I made these again as I was so worried after your comment that the recipe was ‘wrong’.
They worked absolutely fine. They are crisp and melty (not built for ‘construction’), but held their shape. The only thing I can think happened for you was that they may not have been chilled firm enough?
Best wishes
Kate x
Hi can you tell me how many cookies this makes? We will be making them in our cookery group next month and I might decide to do double depending on quantity. Many thanks.
Gosh…. I can't exactly remember as I made large and small cookies at the same time and it is a while since I made them. There were a lot more than pictured! If I get a chance, I will make some over the weekend to check How many people are in the group? x
I've just made a batch and I got 33 medium star biscuits! Hope that helps x
Just found these while searching for edible gluten-free Xmas gifts – how long do they keep for? ALso, if making a non-gluten free version would you just use regular flour and leave out the xanthan gum? Thanks
Thanks for popping over. They should keep for a good couple of weeks (if you can avoid eating them for that long)!
I have never made a non-GF version as I can't eat gluten, but I can see no reason why they wouldn't work with regular flour (and yes…. leave out the gluten too).
Nice looking recipe. But what is xanthun gum and what role does it play. Thank you.
Thanks Chazs. When you use gluten free flours you need to use something to substitute for the gluten so that the flour binds properly and the bake doesn't crumble and fall apart. Xanthan gum is a gluten replacer which is widely available in supermarkets, although you can also use guar gum, modified cassava starch or ground chia seeds (and probably several other things). I tend to use xanthan as it is easy to source. I hope that makes sense!
I'm feeling all Christmassy now! Thanks for entering into Treat Petite Kate.
Ha ha!! Not long now…….
How pretty and how very clever you are. I just love, love, love the way you've presented these and your thoughts for gift wrapping. Edibles are my standard Christmas present now and are always appreciated, but I certainly have a thing or two to learn from you on presentation.
Thank you Choclette. That's very kind of you. I love dressing presents up with bits and pieces and always keep my eyes peeled for pretty stuff which makes the present stand out just that little bit more!
These look gorgeous, I love the drizzle of chocolate and glittery decoration! Thank you for entering into Treat Petite 🙂
Thanks Kat and you're welcome! Drizzled chocolate is always so quick, easy and effective….
Hi I have shred this on Twitter but didn't know your Twitter handle to tag you in – sorry x
That made me smile! I love the typo……. and the idea that it has been 'shred' on Twitter….. Sadly I have still to drag myself into 21st Century Twitter world!
I think a home baked gift is worth 5 shop bought ones! Especially these – So beautifully presented. Thanks so much for joining in with #Bakeoftheweek – great to have you on board. Roundup and new linky will be posted in the next hour x
Thanks Helen! Thanks for hosting….. I will try and join again soon!
I agree with you about gift buying and you definitely can't beat a homemade or home baked gift. However, I have previously been told that I would be breaking diets with the gift of home baked goods – you just can't please everyone! Love the look and flavour of these biscuits. I'd be thrilled to receive a box of these.
Thanks Ros. Some people don't know what's good for them……. sweet present treats AND someone to blame the broken diet on!!!!
They look and sound delicious!! I can't believe I haven't found you before! I blog over at The Free From Fairy and it looks like we have very similar reasons for doing so! Glad I have found you now!
Thanks Vicki. So pleased you've popped over to check me out… I love your blog and have been following it for a while!
The minute Halloween was over all thoughts suddenly turn to Christmas – especially if you are a food blogger! Thanks for linking those gorgeous biscuits to #CookBlogShare
You're welcome Lucy!
Oh these do sound very Christmassy and very delicious too.
Thanks Julie…… Christmas isn't far away now!
You are right, after Halloween people begin to think of Christmas already. And spiced biscuits are a must-do for the party season. They are ever so moreish!
They certainly are! And yes….definitely very moreish!
Christmas can never come too early in my opinion. Love these. So cute. The orange icing sounds gorgeous too.
Thanks Dom. And there was me thinking I was ahead of time……
I love the spices in these, I bet they made the house smell wonderful. The arty drizzle is very pretty. As they are star shaped you could get away with saying they are for bonfire night (don't mention Christmas!!)
Thanks Katie. The house did indeed smell really wonderful! I did think of making them with bonfire night in mind as well, but the cup and elves swung it for me and the 'C' word won out!
I concur with the Caked Crusader- I'm already planning my Christmas baking and eagerly cutting out ideas from magazines and bookmarking inspiration from the internet. These will make such a lovely gift- I agree, homemade is always well received!
I'm really pleased to hear I am not the only one! Thanks Kate.
It's never to early for Christmas baking!
Thank goodness for that CC!
Yep, I'm 100% sold on these. How I wish I had on or three to go with a cup of tea this afternoon. Thanks for sharing them with the Biscuit Barrel!
You're welcome Laura. Why stop at three? I seem to have got through dozens of them!
These look lovely. I know what you mean about everyone buying what they want and no one wants sock and jocks any more 🙂 I love to make edible gifts but always feel the presentation is a challenge for me – I love your yarn elves and cups. And I have been wondering what to do with some edible glitter I bought on a whim and forgot to use – must remember at christmas (oh it feels so far away)
Thanks Johanna. I am a big fan of edible glitter……. great for adding a bit of sparkle, especially at Christmas…….. which will be here way too soon!