These delightful Stollen Cookies from Niki Behjousiar from Niki Bakes are just perfect to get your festive season started…
These delightful Stollen Cookies from Niki Behjousiar from Niki Bakes are just perfect to get your festive season started...
- 320 g gluten-free self-raising flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 80 g butter very cold and chopped
- 60 g light brown/coconut sugar
- 80 g ground almonds
- 150 g golden marzipan grated
- 100 g candied peel
- 100 g sultanas
- 1 large free-range egg
- 150 ml almond milk
- 3 tsp fresh lemon juice
- 1 orange grated zest
- 1 lemon grated zest
- 2 tsp almond extract
- ½ tsp ginger powder
- icing sugar for dusting
- gold leaf/copper leaf to decorate
Preheat your oven to 200C/Gas Mark 6 and prepare a baking sheet with greaseproof paper, then set aside.
Place the self raising flour, baking powder, ginger powder and xanthan gum in a bowl. Add the cold butter to the flour and rub it in with your fingers until it resembles breadcrumbs.
Stir in the sugar, ground almonds, grated golden marzipan and all the dried fruit and zest.
Gently warm the milk in a jug, then add the lemon juice and allow to stand for 1-2 minutes – it should curdle a little and will act like buttermilk.
Next, add the egg and almond extract to the ‘buttermilk’ mixture and beat together until combined.
Make a well in the middle of the dry mixture. Pour in the milk/egg mixture and work it in using a metal fork or knife. Keep working until it forms a dough – it might be sticky at this stage but this is normal so don’t panic.
Dust your hands and a work surface with a little flour and your work surface. Take a doughball sized amount of your mix and roll it into slightly flattened balls. Place these on the baking tray with small gaps between each, then bake in the oven for 12-15 minutes or until golden.
Remove from the oven and allow to cool briefly on the tray, before transferring to a cooking rack.
Dust with icing sugar and decorate with gold/copper leaf, enjoy!!