Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
Line baking trays with baking/parchment papers.
Using an electric standing mixer, cream the butter and sugar until light and fluffy.
In a small bowl, mix the egg replacer with water.
Add the egg replacer mixture and vanilla extract into the standing mixer.
In a large mixing bowl, whisk and mix together the gluten free self-raising flour and custard powder.
Gradually add the flour mixture into the standing mixer, stir and mix well on low speed until you get a smooth dough.
Add the dough into a cookie piping gun and affix a daisy, flora or star shaped disc. Press each cookie dough 1 inch apart, onto the baking trays lined with baking paper.
Press a piece of diced dried cranberry gently onto the center of each cookie dough.
Bake in the oven for 15 minutes or until the cookies are lightly brown.
Allow the cookies to cool on the baking trays for 3 minutes before removing to a cooling rack.
Once the cookies are completely cooled, store in an air-tight container.