1 large egg
1 cup maize corn flour (145g)
⅓ cup rice flour (55g)
⅓ cup Orgran Gluten Substitute - GFG (50g)
¾ cup lactose free salted butter (softened)
¾ cup white caster sugar
¼ tsp. salt
1 tsp. vanilla essence
4 Tbs cold water
Preheat oven to 160ºC (320ºF).
In a medium-sized bowl, mix dry ingredients (except sugar) with a wire whisk and set aside.
In a separate bowl, cream the butter and sugar by hand or with an electric mixer on medium speed until well mixed.
Add the egg and vanilla essence, beat until light and smooth, scraping down the sides to ensure all ingredients are mixed well.
Slowly stir in the dry mixture by hand or mixer on low speed until crumbly mixture is formed.
Gather dough into a ball, flatten the ball into a dish and wrap tightly in cling wrap or a plastic bag.
Refrigerate for approximately 1 hour, until firm.
On a floured surface, knead the dough.
Add cold water (approx. 4 tbs.) until dough becomes smooth enough to roll out.
Roll out dough to approx. 5 mm thick.
Cut dough into desired shapes and place on ungreased baking sheets.
Decorate with coloured sugars or sprinkles.
Bake for 10-15 minutes, being careful not to brown.
Immediately transfer cookies with a spatula to a cool flat surface.
Recipe adapted from: Good Food