1largeeggAt room temperature - UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
1finely grated orange zest
cornstarch (UK cornflour) for dusting and rolling
White Chocolate drizzle
100ggood quality white chocolate
edible glitter (optional) to decorate
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.
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend A can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour blend, the texture may vary.