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** The nutrition values are listed in table at the end of video.


INGREDIENTS / approx. 27 pcs /
• flour, glutenfree (300g + more to the work surface (app 10g) | 2 1/3 cup + 2 TBSP, app 1 1/3 TBSP) (I used Schär Mix B bread flour mixture)
• sugar, powdered (150g | 1 cup + 3 1/2 TBSP)
• baking soda (1 tsp)
• cinnamon, ground (1/2 tsp)
• cloves, ground (1/4 tsp)
• butter, unsalted, softened (50g | 3 1/2 TBSP)
• honey (43g | 2 TBSP)
• eggs (2 pcs)
• chocolate lentils (135 pcs or approx. 216 pcs mini lentils)
• egg (1/2 pc)


DIRECTIONS
1/ Combine glutenfree flour, sugar, baking soda, and spices. Set aside.
2/ Butter, eggs, and honey mix into the dry ingredients to form dough.
3/ Cover with plastic wrap and chill in the refrigerator for overnight.
4/ Preheat oven to 180°C | 355°F and line a baking sheets with parchment paper.
5/ Unwrap the dough and place it on a lightlyfloured work surface. Roll out the dough until it reaches a thickness of 0.5cm | 0.2 inch.
6/ Use a Christmas tree cookie cutter (10.5 cm | 4 inch in diameter) to cut out shapes. Rerolling the dough as needed to cut out more.
7/ Transfer cookies to baking plate lined by parchment paper.
8/ Decorate with chocolate lentils.
9/ Bake for 10 to 15 minutes or until cookies are slightly browned along the bottom.
10/ Remove from oven. While cookies are still hot brush with beaten egg.
11/ Let cool completely on baking sheets.
12/ Serve and enjoy :)

*** TBSP = tablespoon, tsp = teaspoon

BACKGROUND MUSIC
1/ Holly Dazed by RKVC, from YouTube Audio Library http://goo.gl/YmnOAx
2/ Hip Hop Christmas by Twin Musicom is licensed under a Creative Commons Attribution (https://creativecommons.org/licenses/....
Artist: http://www.twinmusicom.org/