Flatten the butter in a Ziplock bag with a rolling pin, then refrigerate to keep it cold and firm for perfectly flaky cookies.

In a small bowl, mix 1 teaspoon jaggery (or maple syrup), a pinch of salt, and yeast in ¼ cup milk. Let it sit for 5-10 minutes, or until bubbles form.

In a separate bowl, beat the eggs and set aside.

Heat 7 tablespoons of milk in a small pan, then stir in 10 tablespoons of jaggery until fully melted. (Skip this step If using maple syrup)

In a large bowl, combine the dry ingredients: flour, psyllium husk, salt, and baking powder.

Add the yeast mixture, beaten eggs, and melted jaggery, then mix until a dough forms. If it feels too firm, add a splash of milk to soften.

After kneading, roll out the dough with a rolling pin. Place the cold butter in the center, fold the dough over it from all sides, and shape it into a rectangle.

Now roll out the dough gently to evenly spread the butter, then fold it as before. Repeat the rolling and folding process three times.

Place the dough in the fridge for 15 minutes.

Take the dough out, roll and fold it four more times, then return it to the fridge for 15-20 minutes.

Finally, roll out the dough once again to about ⅓ inch thickness then cut it into shapes using cookie cutters.

Place the cookies on a baking tray and bake at 350°F (175°C) for 15 minutes.

Melt the chocolate chips, coat the cookies, and sprinkle with shredded coconut. Enjoy your gluten-free Christmas cookies!