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Gluten Free Christmas Log

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Two slicers of gluten free Christmas log on a brown plate. chrsitams log in background with red and white checked wrapped parcel
Two slicers of gluten free Christmas log on a brown plate. chrsitams log in background with red and white checked wrapped parcel

You will need

For Gluten Free Chocolate Chippie biscuits 
  • 275g Wholesome Bread Mix
  • 125g butter
  • 75g white sugar
  • 75g brown sugar
  • 1 egg or flax egg
  • ½ tsp vanilla essence
  • 1½ tsp gluten free baking powder
  • ¼ cup chocolate chips

For the filling 
  • 300ml cream
  • 2 Tbsp vanilla or chocolate instant pudding (optional)
  • 3 Tbsp 'dunking' liquid (ideas: rum, kahlua, sherry, brandy, coffee, orange or cranberry juice)

    Prep Time 20 minutes
    Total Cook Time 40 Minutes
    Difficulty Easy
    Ingredients 12
    Nut free
    Egg free
    Gluten free

    This good old Kiwi favourite graces many tables at Chrismas and in our family comes with stories about how Grandma made it while having a few sips of sherry herself which would lead to a song about Grandma showing us her bloomers! Gluten free and full of memories.

    To make the biscuits: 

    In your cake mixer cream the butter and sugars together until light and fluffy.

    Beat in the egg and vanilla.

    Mix together the Wholesome Bread Mix and baking powder. Add to the creamed butter mixture and gently beat until combined.

    Fold in the chocolate chips.

    Take a ladened teaspoon of dough and roll into balls and place on a lined baking tray. Leave room for the biscuits to spread. Gently press the top down using the bottom of a gass dipped in water. Keep your pressed dough to about 1cm thick.

    Bake at 180°C for 15 - 18 minutes until golden.

    Cool slightly on the baking tray before transferring to wire rack to finish cooling.

    These can easily be made well in advance and frozen until you are ready to assemble.

    To assemble the log:

    Beat 250ml of cream until soft peaks start to form.

    In a cup mix together the remaining cream and the instant pudding. Add this to the whipped cream and give a quick beat until combined.

    Pour your dunking liquid into a shallow dish, big enough to dunk your biscuits in.

    On your serving plate, smear a layer of cream, long enough to make your log.

    Take one biscuit and dunk it in the dunking liquid. Spread cream on one side and place vertically on the plate.

    Repeat with the rest of the biscuits and place them against the previous biscuit to form a log.

    Spread the remaining over the top and sides to cover the log with cream making it as smooth as possible.

    Chill over night in the fridge or for at least 6 hours.

    Garnish with grated chocolate and berries before serving.

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