I find it a real challenge to make the traditional Christmas biscuits without gluten.
But this recipe really worked well!

• 500 gr gluten free flour ( I found the Red Mill a good substitute)
• 300 gr raw caster sugar
• 250 gr unsalted butter
• 3 whole, organic eggs
• a pinch of salt and pepper
• 1 teaspoon ground cinamon
• 1/2 a teaspoon ground ginger
• 1/2 teaspoon ground cloves
• grated skin of an organic lemon
• beat the eggs and the sugar until light and fluffy
• add the butter, flour and spices alternating to the egg mixture
• once well amalgamated, form a ball
• divide it into 4 roughly equal portions
• roll each portion out between 2 sheets of grease proof paper to about 1 cm thickness
• put in fridge and let rest for about 1 hour

• pre heat oven to 180˚

• now the hard choice, which shapes to use, just as well I have Griffin who is going to help me!

• Griffin has to work quickly, as the pastry gets soft and sticky quite quickly

• just roll out the pastry again, as Clementine is doing
• put it back into the freezer for a quick cool down

• and continue the cutting out
• bake for about 9 minutes, the biscuits should be golden in colour

• let them cool completely on a biscuit rack

• store in a airtight container
• of course you can decorate the biscuits as you like!