As a passionate baker with years of experience creating allergy-friendly delights, I'm thrilled to share this ultimate gluten-free and lactose-free Christmas cookies recipe, developed in partnership with Schär.
Nothing captures the festive spirit like homemade shortbread-style Christmas cookies. Infused with warming spices, they're perfect paired with mulled wine, herbal tea, or hot chocolate a few days before New Year's Eve.
For the dough, I relied on Schär's trusted Mix Pâtisserie – Mix C flour, blended with organic buckwheat and brown rice flour for exceptional texture and flavor.
To elevate my holiday table, I partnered with Nature et Découvertes for stunning decorations like their light garland. This recipe embraces a classic red-and-white theme. Captured beautifully by photographer Matthieu Hoarau.
– 100 g Schär Mix Pâtisserie flour
– 50 g rice flour
– 50 g buckwheat flour
– 125 g vegetable margarine
– 1 tsp cinnamon
– 1 egg
– 100 g coconut blossom sugar
– 50 g ground almonds
– 150 g icing sugar
– 1 tsp lemon juice
– 1 pinch salt
– Liquid vanilla extract
– 1 egg white
– 250 g icing sugar
– Lactose-free liquid chocolate
– Lemon juice
1/ Preheat oven to 200°C. In a bowl, combine flours, coconut blossom sugar, and ground almonds. Add vegetable margarine, egg, cinnamon, vanilla, and lemon juice. Mix with a spoon or fork until combined.
2/ Knead into one or two balls to form the shortbread dough.
3/ Roll out on a baking sheet greased with vegetable margarine and dusted with flour (or use parchment paper) to prevent sticking.
4/ Cut into shapes with cookie cutters, maximizing dough use for more cookies.
5/ Brush with egg yolk for a golden finish and bake for about 10 minutes.
6/ Once cooled, mix icing sugar with lemon juice for glaze, drizzle with lactose-free chocolate, and enjoy!
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Photo credit: Matthieu Hoarau for labeauteparisienne.com
