Ingredients

The following ingredients have 4 Servings
  • 30 g fine white rice flour
  • 60 g cornstarch ((UK Cornflour))
  • 30 g potato starch
  • 60 g tapioca starch
  • 20 g sorghum flour
  • 120 g unsalted butter (or dairy free block alternative) (cold and cubed)
  • 50 g icing sugar (confectioners/powdered sugar)
  • 30 g caster sugar (superfine sugar)
  • 20 g freeze-dried blackcurrants (finely ground into powder)
  • 1 tsp vanilla extract
  • 1 to 2 tbsp coconut cream (or milk if you have no coconut cream)
  • cornstarch (to dust (UK Cornflour))
  • 100 g white chocolate (DF as required) (to decorate (optional) - make sure gluten free)
  • sprinkles of choice (optional - make sure gluten free)

Instruction

  • Line 2 to 3 baking sheets with baking paper.
  • Pre-heat the oven to 170 C/325 F/Gas 3.
  • Weigh and mix together all of the flours, making sure any lumps are broken down.
  • Rub the butter into the flour until it resembles breadcrumbs.
  • Add and stir in the sugars and blackcurrant powder.
  • Add the vanilla extract and 1 tablespoon of coconut cream and using a flat knife, stir and ‘knead’ to bring together as a dough.
  • Add the rest of the coconut cream a little at a time so that you have a damp (but not wet) dough which is soft and smooth.
  • Using your hands, gently knead the dough into a ball and then place on a cold surface which has been liberally dusted with cornflour.
  • Ensure the top of the dough ball is also lightly floured and then use a rolling pin to roll the dough to about ½ cm in depth.
  • Use your favourite cookie cutter to cut shapes from the dough and place each dough-cookie onto the baking sheets with a small gap between each.
  • Bring together any remaining dough and re-roll, repeating the cutting process until all the dough has been used.
  • Bake the cookies for 12 to 15 minutes, checking half way through and swapping the trays round in the oven to ensure an even bake. The cookies should remain even in colour.
  • When baked, turn off the oven and open the door for a minute or so to cool it slightly (but leave the cookies inside the oven).
  • Leave the cookies to cool inside the cooling oven (this enables them to become crisp without burning).
  • When the oven has cooled to just warm, you can remove the cookies and leave to go completely cold on a wire rack
  • When cold, use melted white chocolate and sprinkles to decorate the cookies as you wish.