Gluten Free Christmas Tree Biscuits


  • 175g FREEE Plain White Flour
  • 1 tsp ground cinnamon
  • ½ tsp FREEE Xanthan Gum
  • ¼ tsp FREEE Bicarbonate of Soda
  • 3 tsp water
  • 75g caster sugar
  • 2 tbsp oil
  • 2 tbsp golden syrup
  • 75g icing sugar
  • 1 tsp lemon juice
  • boiled sweets


Cookie Biscuits

  1. Sieve the flour, cinnamon, xanthan gum and soda into a large bowl and blend them together well.
  2. Sprinkle the water over the flour and mix using a balloon whisk.
  3. Put the sugar, oil and syrup into a saucepan and heat gently until dissolved.
  4. Pour the saucepan contents into the prepared flour and stir to bring together a dough.
  5. Using your hands gather the dough into a ball, cover and chill for 30 minutes.
  6. Pre-heat the oven and line two baking trays with parchment.
  7. Roll out the dough, between 2 pieces of parchment, to the thickness of a pound coin.
  8. Press your chosen cookie cutter right through the dough, remove the sections that will be filled later and transfer the cut shapes to the prepared baking tray, leaving plenty of space between each shape.
  9. Press a chopstick into each cookie to create a hole that can be used later to hang up the biscuits.
  10. Gather leftover dough into a ball, roll it out again and cut more shapes.

Iced Cookies

  1. Bake for 12 - 15 minutes.
  2. Leave to cool on the tray.
  3. Put the icing sugar into a bowl, add the lemon juice a drop at a time to create a thick paste.
  4. Pipe or drizzle the icing onto the cold cookie to create a decorative pattern and leave to set.
  5. When the icing is dry turn the cookie over and decorate the other side.

Window Cookies

  1. Put half a boiled sweet into the cut out shapes.
  2. Bake for 12 - 15 minutes.
  3. Leave to cool on the tray.
  4. Add icing for extra effect.

To hang Christmas Tree Cookie Biscuits

  1. Cut thin ribbon or string into 20ch/8” lengths.
  2. Thread through the hole in the cookie and tie the end.
  3. Hang the cookies on your tree.