Pudsey Bear Biscuits (Gluten Free)

These are the Pudsey bear biscuits I made for children in need but this is a gluten free recipe. Bit if you want to just use normal flour it's the same amount. This recipe is from the Lakeland cookie cutter, the recipe on the back. I just used gluten free flour instead and added a bit more sugar to over power the flour taste. This recipe would be good for normal shaped busicuits too I just made these with the cutter.

Ingredients:

100g Plain Gluten Free Flour
50g Corn Flour
60g Caster Sugar
100g Butter or Margarine

(For Chocolate cookies 25g Cornflour & 25g Cocoa Flour. These taste slightly better as they hide the gluten-free flour taste.

Method:

1. Preheat oven to 180°c.

2. Weigh everything in to a large mixing bowl and then rub all the ingredients together till you get a breadcrumb texture.

3. Then squeeze the mixture together to form a dough.

4. Dust a clean surface with flour and roll the ball of dough out quite thinly (and evenly!).

5. Using the cookie cutter (whatever you choose) cut out your cookie shapes and place on a baking tray.

6. Repeat the process until you've used all the mixture.

7. Chill the baking trays in the fridge for about five minutes and then place in the oven for 10-15 minutes depending on thickness.

8. Remove the cookies from the oven and leave to cool on the baking tray for five minutes before you take them off and place them on cooling racks.

9. DECORATE! - For the pudsey bear cookies I piped on the face features in black and smeared a bandage on. The bandage was made using just icing sugar and water. I then chose to decorate him retro style with just the red spots on the badage.

10. Enjoy, whether you are a celiac or not. Everyone in my house seemed to like them so that's always good news!