As part of the 25th anniversary celebrations for Comic Relief, Sainsbury’s challenged its food blogger network (of which I am a member) to create some Red Nose Day themed cookies. As someone who is not very artistically inclined, I’m always up for a challenge to improve my skills!
I used a similar recipe to the “Iced Sugar Cookies” recipe featured in my book, Gluten-free Baking at Christmas. I absolutely adore that cookie recipe, and it gives me such consistent results. I used Dove’s Farm gluten-free plain white flour.
Gluten-free 'Red Nose Day' sugar cookies
By February 26, 2013Published:
Yummy gluten-free sugar cookies to celebrate Red Nose Day.
- 200 g butter at room temperature
- 200 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 400 g gluten-free plain flour I use Dove's Farm gluten-free flour blend
- 3 or 4 boiled sweets crushed into dust
- 2 egg whites
- A squeeze lemon juice
- 300g icing sugar sifted
- 1-2 tsp water if needed
- Red food colouring
- Black food colouring
- Beat butter, sugar and vanilla together until creamy.
- Add egg and mix in thoroughly.
- Add half the flour and mix together with a spoon. Add the other half and work very gently with your hands until it forms a ball of dough.
- Divide the dough into two and put into seperate freezer bags. Squash flat to form a disc.
- Refrigerate for at least an hour
- Roll out the dough between two pieces of baking parchment and cut out your shapes. I used a glass since I didn't have any round cookie cutters (What sort of food blogger doesn't have round cookie cutters?! Me, apparently). I used the end of a piping nozzle to get the smaller circle in the centre. Cut out some little round cookies if you want some separate red noses too. Place onto a lined baking tray.
- Preheat oven to 180C/350F
- Refrigerate the cookies again for up to half an hour. This will prevent the dough from spreading. I got impatient and did it for only 15 minutes, and mine spread a little, but not too much.
- Before transferring cookies to the oven, sprinkle the inner hole with the crushed boiled sweets until the hole is covered. This will melt and create a base for your icing in the centre.
- Bake for 10-12 minutes (or until browned around the edges), then remove from oven and leave to cool.
- To make the icing: Whisk the egg whites with a little lemon juice until soft peaks form. This is a great workout for your arms if you do it by hand! (I didn't - too lazy!)
- Add the icing sugar, a bit at a time, until you get a smooth and glossy icing.
- Transfer a little of the icing into a bowl and add the red food colouring. Using a nozzle or piping bag with a small hole in it, outline the little noses and leave to dry before flooding the centres.
- Transfer some more icing to another bowl and colour it black. Make the outlines to the eyes and mouths and leave to dry.
- Fill the eyes with the remaining white icing and dot the eyes black. Leave to dry before serving.