I recently lost a very beloved book of mine; in the mail. It was send from our home in France before we left and was somehow send from Nice to Corsica by mistake, instead of Lithuania. “La Poste” lost track of it after that, it was in Bastia and disappeared from their system after that, which literally meant that 16kgs of our most important personal belongings was lost for good. A lot of my camera gear was in this box, as well as my black moleskine notebook, that I bought back in 2012; when I got pregnant with our son. It was embossed with a white picture of the Little Prince on the cover. Inside this little book I had all my personally developed recipes for more than 20 years back in time. Some were handwritten, some were glued in, others clamped. I simply had every single recipe that I ever had developed in that little book. It was like losing a dear friend, a friend I usually never would have put in the mail, but I was stressed out that day and forgot to put it in my handbag. I guess I thought it would be safe with the French postal service. We’ve travelled/moved around Europe for the past decade, always sending stuff by mail to limit our luggage. We’ve always received our boxes, sometimes they were delayed, sometimes they had been severely mistreated, but never have they been completely lost. I guess there’s a first for everything and I must admit that of all the stuff I put in that box, the thing I truly will miss the most is my little moleskine notebook. It was stuffed with memories, every single recipe is a memory of something I made at some point or special place in my life. A Piemonte Hazelnut and Chocolate Torta, that I made one snowy Winter afternoon in our apartment in Bivigliano, in the mountains of Tuscany or a Duroni Cherry and apple trifle with white chocolate and Mascarpone mousse, made for beloved friends on a hot Summer day, while we lived in Via delle Scienze in Ferrara. The Christmas cookies and homemade marcipan that I made for lovely Neighbors in our apartment on Avenue de Picardie in Nice and I could go on, and on. I’ve had a whole life of recipes and memories of Hygge, Happiness and Love in that little book. All the recipes I developed for our bakery on Samsø and old recipes that I inherited from family through the years. I had one recipe from my French grandmother, her delicious Tarte au Flan, written in shabby Danish in her cursive handwriting with French measurements, on the back of an old airmail envelope. It was the only thing I had left from her, she died back in the 90’s. Now it’s all gone and I must admit it makes me feel rather empty inside. However, I am aware I still have all those memories and luckily a very sharp memory too. I just have to start recollecting everything I ever did in a kitchen and write it down again, to get those recipes back on paper somehow. But no matter what there’s no Christmas without cookies. I am definitely sure I would be rather unpopular if I didn’t bake for my family this Christmas. So I decided to get on with it and asked my brother for some old glutinous recipes, and then I had to convert them to gluten-free, which tends to be a very difficult and daunting task. Luckily I suddenly remembered how I did it the last time, my great memory came to the rescue once again and here is one of my fave Christmas cookies in a really delicious gluten-free version. I will be buying a new moleskine notebook shortly and keep it in my handbag at all times…
- Quality Piping Bag
- Small or Medium Star Tulle
Gluten-free Cookie Flour Mix (360g)
- 140 g Fine Oat Flour
- 140 g Brown Rice Flour
- 80 g Potato Starch
- 250 g Gluten-Free Cookie Flour See Recipe above ⬆️
- 100 g Almond Flour
- 150 g Unrefined Golden Cane Sugar
- 10 g Unrefined Vanilla Sugar Preferably Homemade
- 1 Large Vanilla Bean
- 200 g Cold Unsalted Butter
- 1 Egg Yolk
Gluten-free Cookie Flour
- Mix oat flour, brown rice flour and potato starch in a bowl, whisk it together with a magic whisk or similar. Pour onto a mason jar, close it and shake the jar until the flour seems completely combined and ready for use.
- Cut the Vanilla bean in half, scrape out the seeds and blend it with a tsp of the golden cane sugar.
- Finely chop the bean.
- Mix all dry ingredients in a bowl, add vanilla seeds and chopped bean, whisk until combined.
- Cut the cold butter Into cubes and cut it into the flour.
- When the dough seems crumbly add the egg yolk and thoroughly combine the dough.
- Leave the dough to rest in the fridge overnight. If you are in a hurry you can let it rest for a minimum of an hour in the fridge, but it will not develop the same deep taste of vanilla and you will miss out on the mild sprouting of the flours, which makes them easier to digest.
- After resting the dough in the fridge, leave it out in room temperature for 30-45 mins before piping it.
- If you want uniformly sized wreats, then use a ruler. I usually pipe them 12.5 cm long and fold the circle.
- After folding leave the wreaths to rest in the freezer for 30-60 mins while heating the oven to 175 degrees. I use fan but it depends on your oven.
- Place the wreaths in rows of 3×3 or 4×4 depending on the size of your baking sheet. Bake for about 12 minutes or until slightly golden brown.
- Leave the freshly baked wreaths on the baking plate for 3-5 mins to set, before you transfer them to a cooling rack.
- Store the Cookies in an airtight container with baking parchment between each layer. They will stay fresh 6-8 weeks.
Now… Let’s get to the fun part, piping and shaping the cookies…
Now we’re ready for baking and munching on those beauties…
If you liked this post or tried making the Cookies yourself, then please share the love or leave a comment below, it makes me so happy when you do ❤️