From my own experience I know, that picky eater is extremely difficult especially if there is too much seasoning in the food. Spices are often banned from their menu for a few reasons. The most common one is because they have sensory issues and they have difficulty in processing piquant dishes. Before I offered a gingerbread to my firstborn once I didn’t even think about that ginger…makes it taste tangy.

Today I wrote down the simple, no-spices Christmas shortbreads recipe, gluten and dairy free. Optionally also sugarfree if you wish for those who prefer to use any other sweetener. The shortbread base for your ‘gingerbread’ Christmas cookies is perfect as there is nothing that tastes ‘funny’ and you can obviously make some festive decorations on top as well if you want!

Just to recommend you something that eases your work and makes it utterly quick and clean is this amazing Silicone Baking Mat with measurements. It is heat resistant what means that you can put it directly into your oven once your pastry is ready! BPA free, your dough does not stick to it during the preparation. It’s easy to clean and store and I love to use it!

Let’s begin with the ingredients then:

1 cup of softened plant based butter

1 cup of brown sugar, double doses if any other sweetener

1 cup of whole rice flour

0.5 cup of tapioca flour

0.5 cup of almond flour

1 tsp potato starch

1 tsp vanilla extract or orange zest (for Christmas is a perfect choice!)

1 tsp sea salt 

Preparation:

Preheat the oven up to 180C

Beat your softened butter with sugar till it’s creamy and fluffy.

Add all the rest of your ingredients and mix until the dough is smooth.

Move to the rolling position and stir your dough up to not more than 1cm thick.

Cut in you favourite shapes and place in the oven for max 15 min until che colour is goldish.

Cool and enjoy!