Ah, Christmas baking 🙂 I love it. This is a recipe I modified from the Gluten Free on a Shoestring website (afterall, chocolate is not my friend). They were extremely popular.
2 cups all-purpose gluten-free flour
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
75g unsalted butter, at room temperature
1 extra-large egg, lightly beaten
3/4 teaspoon vanilla essence
1/4 cup melted butter
1/4 cup cinnamon and sugar mix
Follow Nicole’s steps 1 and 2 (preheat oven to 190 deg cel, and mix all dry ingredients, followed by the butter, egg and vanilla essence), but when separating the dough, make the two parts evenly sized.
Roll out each half into something approximating a rectangle. Use plenty of flour to stop it sticking to the buttom surface, and get it as thin as you can. Brush with melted butter and then sprinkle generously with cinnamon sugar. Starting with a straight edge (cut straight if needed), roll the dough into a pinwheel/swiss roll shape, and set aside. Repeat with other half, and then freeze both rolls for 10 minutes.
Once frozen, cut into 2cm wide slices and bake on a well greased tray for 8 minutes- allow to cool on the trays as they are pretty fragile when they come out. They last well in an air tight container.