Typically Dutch: "Kruidnootjes"

For those of you who don't know yet, us Dutchies are a bit weird. We have very strong traditions, even if we can be liberal when it comes to many things. One of the traditions that we have is that we celebrate "Sinterklaas" in December or as I tell my foreign friends: Dutch Santa. An old Bishop and his soot covered helpers (sort of like Santa's elves) visits our homes and he leaves a gift in your shoe. 
Well, with this tradition comes traditional candy too and of course, it's made with flour. My kids love the traditional "kruidnootjes", tiny cookies flavored with spices resembling gingerbread spices. I'm posting this glutenfree, eggfree, milkfree recipe now instead of December, because frankly, my kids love these things any time of the year. So why shouldn't you? ;-)

Mind you, these are a bit different from regular "kruidnootjes" (are you tongue tied yet from trying to pronounce that?) they turn out fluffy and light instead of crispy. 

Ingredients:

200 grams (7 oz) of glutenfree flour or 100 grams (3.5 oz) of buckwheat flour and 100 grams (3.5 oz) of rice flour 

80 grams (2.75 oz) of dark caster sugar 

1 tablespoon of gingerbread spices (in Dutch: speculaas- of koekkruiden)

a pinch of salt

1 teaspoon of xanthan gum

1 teaspoon of baking soda

100 grams (3.5 oz) of margarine or oil (I use real butter though, because my kids aren't lactose free and that tastes even better)

Do check the spice mix if you buy it ready made, some aren't glutenfree!

Instructions

1. Mix the flour with the caster sugar, spices, xanthan gum, salt and baking soda in a bowl. 
2. Add the cold margerine (chopped in tiny pieces) 
3. Knead the flour and butter mass into a firm dough. Pu the dough in the fridge for half an hour to allow it to firm further. 
4. Preheat the oven to 150° centigrade (300 degrees fahrenheit).Line a baking tray with baking paper or butter. 
5. Make tiny little balls from the dough, put them on the baking tray and flatten them a bit. 
6. Bake them in the oven for 10-15 minutes till they are golden brown. 
7. Leave to cool before you devour them.