Its 6am and I've only had a few hours sleep since we left Trent's work Christmas party last night. After sobering up (or so I thought) and collapsing into bed I had vivid dreams that my husband was Rick from The Walking Dead and he was slaying anything that moved while we were running for our lives. I couldn't get back to sleep. Which is a real shame since I've secretly had a crush on Andrew Lincoln since 2001 when he starred in Teachers. I'm so glad I spent yesterday morning baking these delicious bites because I doubt I could measure out anything today other than a couple of panadol and a mug of coffee. Government workers sure can throw a party.
There are lots of gatherings like these during the holiday season, some more enjoyable than others. Last night was delightfully merry and certainly memorable, but that's not always the case and it can be tricky getting all your friends and family together in the one house. Someone has to cook, someone has to entertain and by god everyone has to be happy. It's Christmas, you have to put aside your differences for one day and smile and get on with it. Smile and get on with it, that might just be my new Christmas slogan. These cookies will keep everyone smiling throughout your holiday festivities, especially your coeliac guests.
You can also use these cookies as entertainment for the kids. Mix up some icing and keep them busy cookie decorating for hours before any guests arrive. Another bonus is you don't have to pin the cookie on the fridge and let people pretend to admire your childs artwork, they can just eat it instead.
This recipe is adapted from my earlier plain gluten free sugar cookie. These recipes each make approximately 36 small cookies. The recipes can be halved. I began making one full recipe beating the butter, sugar, egg yolk and cream cheese. After that step I then halved it and continued each recipe separately (halving the amount of the remaining ingredients) so I had about 18 of each flavour. I know its confusing but it saved on washing up.
| Chocolate Cookies 1 cup butter 1 cup sugar 2 large egg yolks 60g cream cheese (1/4 standard packet) 1 tsp vanilla essence 1 & 1/2 cups plain gluten free flour 1 & 1/2 cups rice flour 1/2 cup cocoa pinch of salt 1 tsp xanthan gum | Hazelnut Maple Cookies 1 cup butter 1 cup sugar 2 large egg yolks 60g cream cheese (1/4 standard packet) 1 tsp vanilla essence 2 Tbsp maple syrup (40ml) 1 & 1/2 cups plain gluten free flour 1 & 1/2 cups rice flour 1 cup hazelnut meal pinch of salt 1 tsp xanthan gum |
Grease and line a cookie tray and set aside.
Cream the butter, sugar, egg yolks and cream cheese add in the vanilla. (If making the hazelnut cookies add your maple syrup here)
In a separate bowl stir together flours, xanthan gum and salt. (Plus cocoa or hazelnut meal) Incorporate the dry ingredients until a dough is formed. I use my finger tips for quick results.
Immediately turn half the dough out onto a piece of baking paper, place another piece on top and roll to approx 1/4 inch. Put the rolled dough in the fridge to chill for at least 20 minutes. Repeat the last step with the second half of the dough. Don't be tempted to skip the baking paper and roll straight onto a bench, gluten free doughs are notoriously sticky and need chilling first.
Peel off the top layer of baking paper and cut out with a cookie cutter. The dough softens easily so work quickly and if it gets to soft refrigerate again. Move the cookies over to your prepared tray and bake at 140C (non fanforced) for 14 - 16 minutes.
Let the cookies cool on the tray before moving them, they firm up as they cool. Then move the cookies to a wire rack to decorate. Store in an airtight container.
Cream the butter, sugar, egg yolks and cream cheese add in the vanilla. (If making the hazelnut cookies add your maple syrup here)
In a separate bowl stir together flours, xanthan gum and salt. (Plus cocoa or hazelnut meal) Incorporate the dry ingredients until a dough is formed. I use my finger tips for quick results.
Immediately turn half the dough out onto a piece of baking paper, place another piece on top and roll to approx 1/4 inch. Put the rolled dough in the fridge to chill for at least 20 minutes. Repeat the last step with the second half of the dough. Don't be tempted to skip the baking paper and roll straight onto a bench, gluten free doughs are notoriously sticky and need chilling first.
Peel off the top layer of baking paper and cut out with a cookie cutter. The dough softens easily so work quickly and if it gets to soft refrigerate again. Move the cookies over to your prepared tray and bake at 140C (non fanforced) for 14 - 16 minutes.
Let the cookies cool on the tray before moving them, they firm up as they cool. Then move the cookies to a wire rack to decorate. Store in an airtight container.
Yes that is Nutella sandwiched between those two hazelnut cookies. I didn't think these could get better, I was wrong.
 | So the Christmas parties have begun in our household and we are lucky to have my parents around the corner to help babysit. I pay them in cookies and unconditional love. After last nights party I think that Trent is like my version of Rick Grimes, he really watches out for me. He made sure I was introduced to everyone, that I had water when I'd had too much wine, literally picked me up when I toppled over in my heels. I'd been lucky this year, I made it all the way to December without some form of public humiliation. I am just grateful that this was after we'd left his work party and was in the city centre so it was only witnessed by a hundred or so strangers. |
Finally he bought me coffee to sober up while we were people watching from Starbucks (that's how us old folk end our boozy nights these days) and he would do anything for me and his family. Fortunately for him that doesn't involve clearing Zombies out of a prison and is more about helping me wash up copious amounts of mixing bowls and looking after our children, but I still love him, boy do I love him.
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