Julkakor! - Christmas cookies =D

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Ok, so this is more of a tweak of my carob cookies recipe because I couldn't find the last vegan gluten-free Christmas cookie recipe I used, so I improvised over that one. I was surprised the dough turned out so well so I am writing it as detailed as I can remember while it sits waiting in the fridge for us to roll it out and make cookies later... :D

Makes about 40 medium/small cookies approximately (hard to say exactly since we ate quite a few while decorating)

 Ingredients:

  • ½ cup rice flour

  • ½ cup corn flour

  • 3 tbsp gluten-free oat flour

  • 1 tbsp tapioca starch

  • 1/4 cup cane sugar

  • 1 tsp baking powder

  • ½ tsp xanthan gum

  • 1 tsp vanilla sugar

  • Pinch of salt

  • Pinch of clove powder

  • Pinch of cinnamon

  • Pinch of orange or mandarin powder

  • 2 flax “eggs” (4 tsp ground flax seeds in half a cup of soy milk - let sit for a few minutes before using)

  • 1 tsp vanilla

  • 5 tbsp margarine (softened)


Glaze:(make while cookies are baking)

Each color uses:
  • 30gr icing sugar 
  • 5ml almond milk 
  • 7-10 drops of food coloring
Directions:

In a bowl mix all the dry ingredients well. Gradually add the flax “egg”, alternating with the margarine, add vanilla. Mix well until you get a consistent dough you can knead with your hands, and keep kneading until it forms a ball (see picture). Put the bowl with the dough in the fridge for about 30 min. Preheat the oven to 180°C/350°F.


Take the dough out and divide it into 4 parts, extend one of them (leaving the rest in the fridge), use rice flour so the dough doesn’t stick to the surface or roller, cut cookies with cookie cutters of your choice, extend other parts, cut cookies, repeat. Put cookies in a baking tray covered with a baking sheet and bake for 8/10 min. You might need to do a couple of batches if the tray can’t hold all the cookies. Let them cool and store them in a cool, dry place.


If decorating, let them cool first.









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