For the cookies
165g/5¾oz lactose free unsalted butter, softened
135g/5oz caster sugar
330g/11½oz gluten free plain flour, plus extra for kneading
6 tsp gluten free baking powder
75g/2½oz cocoa powder
5 tbsp golden syrup
4 large oranges, zest only
For the frosting
600g/1lb 5oz royal icing sugar
1 large orange, juice only
2 tbsp orange sprinkles
In a large bowl, beat the lactose free butter and sugar using a wooden spoon until just combined.
In a separate bowl, sift in the gluten free flour, cornflour, baking powder and cocoa powder. Mix well and add to the lactose free butter mixture.
Stir in the golden syrup and orange zest. Mix until incorporated then, using your hands, knead gently until everything is fully combined. Wrap the dough in cling film and refrigerate for 15 minutes.
Preheat the oven to or 185C/165C Fan/Gas 4½ and line a large baking tray with baking paper.
Roll out the dough on a lightly floured work surface until it is about 5mm/¼in thick.
Using a template, cut out circles. Place on the prepared tray and place in the freezer for 10 minutes or the fridge for 30 minutes.
After chilling, bake the cookies for approximately 17 minutes. Let the cookies cool on the tray for 10 minutes, then transfer to cooling racks.
Meanwhile, make the frosting. Put the icing sugar in a large mixing bowl or freestanding mixer.
Add half the orange juice and mix on a medium-high speed for 5 minutes – the texture should be thick but runny enough to pipe, add extra juice if it’s too thick.
Spoon the frosting onto the cookies, then top with orange sprinkles and serve.
Recipe adapted from: Good Food