Ingredients

• 2½ cups gluten free plain flour
• ½ cup fine polenta
• 4 tablespoons unsweetened cocoa powder
• 2/3 cup dark brown sugar
• 2 teaspoon cinnamon
• 2 teaspoon mixed spice
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• ½ teaspoon bicarbonate of soda
• 80g polyunsaturated margarine
• 2 eggs
• 3 tablespoons cold water

Method

1. Preheat oven to 170°C. Line 2 baking trays with baking paper
2. Place dry ingredients and margarine in a food processor and blitz until fine crumbs appear
3. Add eggs and water, combine on low speed until dough just comes together
4. Turn dough onto a lightly floured (gluten free) surface and knead gently into a ball
5. Divide the dough into 2 balls. Roll out each portion between 2 sheets of baking paper, keep the dough quite thick as this gives the biscuit a softer centre
6. Use a Christmas cutter to make desired shapes
7. Place biscuits on prepared trays, bake for approximately 10-12 minutes, or until just crisp
8. Biscuits will keep for weeks in a sealed storage container.

Nutrition information panel