Who doesn’t love a tin full of Christmas Cut Out Cookies? They’re part of the magic of the festive season. Every year, my star, bell and heart shaped cutters sneak out from their hiding place in the bottom drawer, and call me to attention. “It’s Christmas time! C’mon, Ang, get baking!”. This is the recipe I turn to. It makes a soft malleable dough that’s easy to reform into a ball, and there’s no need to refrigerate it before rolling.
Christmas Cut Out Cookies – Paleo, Gluten Free
Just want the recipe? Scroll all the way down.
The other day I asked my yoga group, ‘Are you ready for Christmas?’ Some people shrugged and said, ‘It doesn’t really feel like Christmas this year?’. It made me wonder to what extent our feeling of Christmas is related to how much effort we put into creating it.
I love Christmas, and it always feels festive, from the begining of December right through to the Epiphany. Partly, it’s the short days, the darkness. and the way the fairy lights in homes and through the towns glitter in the cold, crisp air. Yes, the decorations in shops, the trees in the piazza’s, and the Christmas markets all contribute to the feeling. But mostly, I feel that it’s Christmas because we make it so.
We dedicate time to decor. We construct our strange tree (it hangs from a hook the ceiling, and is made from garland wrapped wreaths), and the Christmas toys come out, those delightful collectables which you’re always happy to see once a year: there’s a little tin Santa, a reindeer, a couple of fluffy white owls. There’s the funny blue fairy I bought with my Mum, a felt reindeer, and a grey mouse in a polka dot dress carrying a little plum pudding to who knows where. There are paper cut out trees, Scandinavian style, which I still need to finish from last year. The red blanket and cushions are thrown on the couch, and there are candles indoors and out. The look in the hallway is soft, with plump decorations made of linen and felt. But the tree, when you open the door, is all crystal, silver and glass.
We play Christmas carols: Bing Cosby, please. We buy a couple of special treats to go under the tree. We fill the house with Christmas smells. Pine, Sandalwood and Sweet Orange oils waft from the diffuser. I mix together exotic flavours: cardamom, cloves and star anise, cinnamon and ginger. My All Purpose Festive Spice Mix finds it’s way into all sorts of things.
We nibble on sweetly spiced Christmas Cut Out Cookies, and drink steaming mugs of Chai.
“Merry Christmas, darling”, we say.
And a warm, Merry Christmas to you.
Warm Winter Spices
All Purpose Festive Spice Mix with Bonus Comfort Chai – My special blend – perfect for Christmas cookies and cakes, but equally as good in soups and stews. And all the un-ground bits become the base for a wonderful Chai.
Carob and Ginger Spice Cookies – AIP – An allergy-friendly cookie – no nuts or dairy, here, AIP compliant!
Slow Simmered Cabbage with Apples and Spice – A wonderful side dish to serve with your warm weather meals.
I hope these inspire you to do some Christmas baking. Don’t forget to sign up for the News and download your Free Printables at the same time.
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Best Wishes, Good Health, Constant Joy
- 200 grams blanched almonds or 2 cups almond flour
- 2 cups cassava flour
- 1 teaspoon baking powder
- 1 tablespoon All Purpose Festive Spice Mix, (link above) or your favourite Christmas spice blend
- 100 grams butter or coconut oil, at room temperature
- ¼ cup mild flavoured honey
- 1 egg, lightly beaten
- Preheat the oven to 160°C / 320°F and line two baking sheets with parchment paper or use a silicon matt.
- If using blanched almonds, grind them into a flour in a spice grinder.
- Place the almond flour, cassava flour, baking powder and spice into the food processor. Pulse quickly to combine.
- Cut the butter or coconut oil into rough chunks. Pop into the processor and process until the mixture resembles breadcrumbs.
- With the processor running slowly, pour the honey and the egg into the hatch. Let the motor run until the dough forms a ball. This might take a couple of minutes, but be patient - don't add more liquid.
- Divide the ball of dough and form it into 2 flat discs.
- Roll one disc between 2 layers of parchment paper until ¼ cm / ⅛ inch thick. Cut out shapes using a cookie cutter. Slide the flat edge of a knife under each cookie and carefully trasfer them to the baking sheets. Repeat with the second disc of dough, then reform the scraps into another ball. Keep rolling, cutting and reforming until you've used up all the dough.
- Bake the cookies for 15 minutes, then watch them carefully for another couple of minutes, just until they start to colour around the edges.
- Leave to cool completely before storing in an airtight tin or jar.