Gluten Free Gingerbread
I made these last Christmas and they went down really well. This year, I am hoping that Amelia can help me a bit more with baking, so this was our test session! She mostly enjoyed cleaning the table before we got started, but was very excited when I got the rolling pin and cutters out! These are very simple to make and I keep the mixture in the fridge for a couple of days so I can make them in batches. The mix seems to make about 4 trays worth of biscuits.
The Recipe
Ingredients
12 oz Gluten Free plain flour (I used Dove's Farm)
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp xanthan gum
4 oz margarine
6 oz light brown sugar
4 tbsp golden syrup
1 egg, beaten
Take some of the dough out to use, and place the rest in the fridge for later. Roll it out on a lightly floured surface to about 5mm thick and cut out whatever shapes you like. We went for trees this week as that's probably what we will use at Christmas. Last year it was sheep and cows...
Ingredients
12 oz Gluten Free plain flour (I used Dove's Farm)
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp cinnamon
1 tsp xanthan gum
4 oz margarine
6 oz light brown sugar
4 tbsp golden syrup
1 egg, beaten
- Preheat the oven to 180-190C (my oven runs quite hot so I have it at the lower temperature).
- Lightly grease a baking tray.
- Place the flour, spices, bicarbonate of soda and xanthan gum in a bowl.
- Rub in the margarine until you get a crumbly mixture, then add the sugar.
- Add in the syrup and the beaten egg and mix to create a smooth dough. It will be quite wet! I sometimes add more flour when rolling it out to compensate for this and make it more manageable. Give it a bit of a knead.
Take some of the dough out to use, and place the rest in the fridge for later. Roll it out on a lightly floured surface to about 5mm thick and cut out whatever shapes you like. We went for trees this week as that's probably what we will use at Christmas. Last year it was sheep and cows...
Place your gingerbread shapes on the pre-greased tray and place in the middle of the oven. They should take between 9-11 mins and come out golden but still slightly soft in the middle. Leave them to cool on the tray a minute then transfer to a wire cooling rack.
If you are feeling creative, you can decorate them with icing or to put eyes or buttons, place currants on the uncooked biscuits before putting them in the oven.
I must credit the foundation of this recipe to Mary Berry, your recipes are very good for converting into Gluten Free versions!
If you are feeling creative, you can decorate them with icing or to put eyes or buttons, place currants on the uncooked biscuits before putting them in the oven.
I must credit the foundation of this recipe to Mary Berry, your recipes are very good for converting into Gluten Free versions!
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