Ingredients

COOKIES

• 226g unsalted butter or hard margarine
• 70g caster sugar
• 70g light brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 280g gluten free plain flour
• 2 teaspoons cornflour
• ½ teaspoon salt
• 1 teaspoon xanthan gum

FILLING

• 70g light brown sugar
• 2 ½ teaspoons ground cinnamon
• ⅛ teaspoon salt
• 2 Tablespoons melted unsalted butter

ICING

• 125g icing sugar
• 4-6 teaspoons milk
• ¼ teaspoon vanilla extract

Instructions

COOKIES

1. Combine butter and sugar in a large bowl and use an electric mixer (or stand mixer) to beat until creamy and well-combined. You can also do this with a fork but it will take longer.
2. Stir in egg yolk and vanilla extract.
3. In a separate, medium-sized bowl whisk together your flour, cornstarch, xanthan gum and salt. Xathan gum helps replace the gluten missing in the dough and stops it from falling apart.
4. Gradually, with mixer on low-speed, combine dry ingredients into wet.
5. Form dough into a disk and wrap in cling-film. Chill in refrigerator for 15 minutes.

FILLING/ASSEMBLY

1. Mix your melted butter, brown sugar and cinnamon together until it forms a think paste. Set aside. This paste will help keep everything stuck together easier.
2. Once dough has chilled, transfer to a clean, lightly floured surface and roll into 12×10 rectangle (dough should be just over ⅛” thick).
3. Spread this out over the dough until it is all covered.
4. Starting with the longer edge, carefully and tightly roll dough into a log. Once you get to the end, pinch the dough to make a seam. Wrap in wax paper and transfer to freezer and freeze for 15 minutes.
5. While dough is chilling, preheat oven to 190C and line several cookie sheets with parchment paper.
6. Once dough has chilled and oven has preheated, remove from freezer and use a sharp knife to cut log into slices that are just shy of ¼” thick.
7. Carefully transfer slices to prepared cookie sheet, spacing 2” apart.
8. Bake on 190C for 10-12 minutes or until edges of cookies are just beginning to turn a light golden brown. They can also be air fried, but it will take longer and the temperature of the air fryer will need to be lower to prevent burning.
9. Allow cookies to cool completely on baking sheet.
10. If desired, drizzle cookies with glaze once cooled.

ICING

1. Whisk together icing sugar, milk, and vanilla extract. Start with just 4 teaspoons of milk and add just a small splash more as needed until proper consistency is reached. It should be a similar consistency to glace icing.
2. Drizzle this over the cookies with whatever was used to whisk them, or a spoon if you are being fancy.
3. Allow the icing to set and enjoy!