Gluten-free Christmas cookies recipe
 Looking for a great gluten-free biscuit? Get yourself some star cutters in assorted sizes to make pretty Christmas cookies. 125g/4½oz unsalted butter, at room temperature125g/4½oz caster sugar½ unwaxed lemon, zest only1 free-range egg, lightly beaten1 tsp vanilla extract200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds½ tsp xanthan gumpinch salticing sugar, for dusting 125g/4½oz unsalted butter, at room temperature 125g/4½oz caster sugar ½ unwaxed lemon, zest only 1 free-range egg, lightly beaten 1 tsp vanilla extract 200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds ½ tsp xanthan gum pinch salt icing sugar, for dusting Method 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 2–3mm/⅛in 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 biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3.Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely.Dust with icing sugar before serving. Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. 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. 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. 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. 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 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Roll the dough out to a thickness of 2–3mm/⅛in 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 biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving. Dust with icing sugar before serving.