Put all the ingredients for the pastry (flour, sugar, baking soda, butter, egg, and flavorings).
Work quickly, then wrap the dough in cling film and let it rest for at least 30 minutes in the fridge.
Take the pastry back, roll it out into a thin sheet and cut out the biscuits in the shapes you have chosen: I opted for Christmas trees, snowmen and candy cane (my molds were about 8 cm).
Arrange on a baking sheet lined with parchment paper and bake for about 10 minutes at 180 ° C in a preheated convection oven.
Once ready, allow the biscuits to cool completely, then prepare the royal icing by mixing egg white, sugar and lemon juice.
Divide it into different bowls, leave 1 white and color the others with different colors (I chose red and green, but I made another one, small, yellow).
Glaze your cookies to taste (I used the food pen to complete the snowmen and the smarties to simulate the balls on the Christmas tree), then let them dry for a few hours.
Gluten-free Christmas cookies are ready.
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