Cream the butter and sugar

• Beat the softened butter with the caster sugar until pale and fluffy.
• Beat in the egg and vanilla extract until fully combined.

Make the cookie dough

• Whisk the gluten-free flour, cornstarch, cinnamon, ginger and salt together.
• Fold the dry mix into the butter mixture until a soft dough forms.

Marble with cocoa

• Divide the dough in two and knead the cocoa powder into one half.
• Gently fold the two doughs together a few times to create a marbled effect without fully blending.

Chill the dough

• Flatten the marbled dough into a disc, wrap it and refrigerate until firm.

Cut out the cookies

• Roll the chilled dough out on a lightly floured surface.
• Cut out maple leaf shapes and place them on a lined baking tray.

Bake

• Bake the cookies until the edges are just set and barely golden.

Cool

• Leave the cookies on the tray for a few minutes, then transfer to a cooling rack to cool completely.