100g/3½oz unsalted lactose free butter, softened
60g/2¼oz soft brown muscovado sugar
1 free-range egg
2 tsp vanilla extract
275g/9¾oz gluten free plain flour, plus extra for dusting
1 tsp ground cinnamon
Icing sugar for dusting
Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.
Cream the lactose free butter and sugar together in a bowl until pale, light and fluffy.
Crack in the egg and add the vanilla extract, then beat again.
Mix in the gluten free flour and cinnamon until the mixture comes together as a dough.
Roll the dough out on a lightly floured (gluten free) work surface to a thickness of 1cm/½in.
Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray.
To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.
Bake the biscuits for 8-10 minutes until deep golden-brown.
Set aside to harden for 5 minutes, then cool on a wire rack. Dust with icing sugar, and serve.
Recipe adapted from: Good Food