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1
In a small bowl whisk together the buckwheat flour, white rice flour, brown rice flour, sorghum flour, cocoa powder, and baking soda.
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2
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handmixer) beat butter, cream cheese, and caster sugar until light and fluffy, about 3 minutes.
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3
Add vanilla and red food colouring and mix until combined.
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4
Reduce speed to low and beat until well mixed.
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5
Gather dough into a ball, place on a piece of plastic wrap and flatten into a disk. Wrap up and refrigerate for two hours.
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6
Preheat your oven to 180C (350F) and line two baking sheets with baking paper.
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7
Roll out dough between two pieces of baking paper to about 0.5cm (1/5 inch) thickness.
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8
Use a cookie cutter of your choosing to cut out cookies and place them on the lined baking sheets. Leave room between cookies for a little spreading.
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9
Refrigerate cut-out cookies for ten minutes before baking in your preheated oven for 10-12 minutes. Swap trays around halfway through to ensure even baking.
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10
Once the cookies are baking, remove them from the oven. Cool on baking sheets for 5 minutes and then cool completely on a rack.
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11
After the cookies have cooled prepare the frosting. In the bowl of a standmixer fitted with the paddle attachments beat together all frosting ingredients until smooth and creamy.
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12
Place about 1 teaspoon of frosting on each cookie and use a knife to spread it to the edges. Decorate with your favourite sprinkles!
