Making your cookies
Preheat the oven to 190C/375F or Gas Mark 5.
In a large bowl, put the butter, sugar and lemon rind. Beat this together until light and fluffy.
Beat in the egg yolk, a little at a time, and then sift in the flour and salt.
Knead the mixture into a smooth dough, and wrap in cling film (saran wrap) and place in the fridge for 30 minutes.
Ensure that your work surface is clean and has no trace of gluten on it. Lightly dust the surface with gluten free flour and roll out the dough to be about 3mm thick.
Use a cookie cutter that has not been used on wheat based cookies or play dough in the past, cut out your cookies and place on a lightly greased baking sheet.
Chill on the baking sheets for about 10 minutes, until firm.
Bake for about 10-12 minutes or until they begin to color.
Allow to cool on the baking sheets so that they are easy to remove onto a cooling rack.
Once completely cooled, decorate and store your gluten free Christmas cookies in an airtight container.