Add the butter and sugar to a large mixing bowl and beat with an electric whisk until pale and smooth.

Add the vanilla extract and egg and beat again until the mixture is fully combined.

Next add the flour, xanthan gum and spices and beat together using a wooden spoon. As the mixture thickens, use your hands to bring it together into a smooth ball of dough. Wrap in clingfilm and chill in the fridge for 30 minutes.

Preheat the oven to 160'C and line 2-3 large baking trays with baking paper. Dust the work surface with gluten free flour and once the dough is chilled, roll it out on the floured surface until approx 3-4mm thick.

Cut your shapes from the dough using the large cutters, then place on the baking sheet. Use the smaller cutters to cut out a 'window' and then place a boiled sweet in the centre. Finally, use a chopstick to create a small hole in the corner of each shape (this is where you'll hang it from).

Bake for 10-12 minutes until the windows have melted and the biscuits are starting to go golden around the edges. Remove from the baking sheet and cool for 5 minutes before removing onto a wire rack to cool completely.

Once cooled, thread string through the small holes and tie together to hang from the tree.