Gluten Free Gingerbread Cookies
A delcious soft Gluten Free Gingerbread Recipe.
Servings: 30 cookies
Calories: 175kcal
Ingredients
- 600 g gluten-free flour 3 ¼ cups
- ¼ teaspoon baking soda
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 200 g butter softened
- 200 g caster sugar 1 cup
- 160 g golden syrup ½ cup
- 2 egg yolks
- 1 egg
Royal icing
- 2 egg whites
- 500 g icing sugar
- 2 lemons (juice only)
Instructions
Cookies
- Start by whisking the dry ingredients together: flour, baking soda, ginger, cinnamon, nutmeg
- Separate the eggs, gentley whisk together the 2 egg yolks and 1 whole egg.
- In a large mixing bowl beat/cream the butter, caster sugar and, golden syrup. I use an electric beater for this.
- While beating slowly pour the eggs into the creamed butter, sugar, and syrup.
- Add the dry ingredients to the wet ingredients, one third at a time. By this I mean add one third of the dry ingredients, mix until combined and then add the next third until all the dry ingredients have been added. I use a wooden spoon for this stage.
- Split the dough into two balls, flatten these into disks (makes it easier for rolling later) wrap in cling wrap or a beeswax wrap. Refrigerate the dough for at least 30 minutes or up to 3 days.
- Preheat your oven to 180 degrees Celsius (360 F).
- Bring the gingerbread dough out from the fridge, allow it to soften. Roll out each disk to 5mm thick, I do this between two sheets of baking paper. Use cutters to cut your gingerbread into Christmas shapes. Re-roll the offcuts until you have used all the dough.
- Bake the cookies on baking paper-lined trays for 10-15 minutes. They will be golden when cooked. Cool the cookies completely on cool racks.
Royal Icing
- This makes A LOT of royal icing, but means you have plenty for lots of colours, or flood icing if you decide to. But you can halve the recipe).Place the egg whites in a mixing bowl. Whisk or beat the egg whites until are frothy.
- Add the icing sugar one-third at a time, beating after each addition until the icing sugar has all been combined. If at this stage your icing mixture becomes too stiff to beat you can add a little of the lemon juice.
- Add the lemon juice a tablespoon at a time until the desired royal icing consistency for piping is achieved.
- You can now diivide the royal icing into smaller bowls and colour with food colouring if desired. Use piping bags to decorate your cookies.
Video
Notes
- Yield: 30 cookies, when I made this recipe for the website I made GIANT gingerbread but if you use regular-sized cookie cutters you get around 30 cookies.
- The biggest thing when making gluten-free gingerbread is to ensure the candies and sweets you use to decorate the gingerbread men are gluten-free.
- I used pink sprinkles for the cheeks and gluten-free jelly tots for the buttons.
- The gluten-free flour I use includes xanthan gum if your gluten-free flour does not include xanthan gum in the ingredients list add ¼ of a teaspoon per cup of gluten-free flour.
- You can freeze the uncooked dough wrapped in cling film for up to 3 months, you can also pop baked cookies into the freezer in an airtight container for up to 3 months.
- Gluten-Free Flour: The gluten-free flour blend I used contained a mix of maize starch, tapioca starch, rice flour and xanthan gum.
- Butter: For a dairy-free alternative use a full-fat margarine such as Nuttelex, or vegan butter can be used.
- Golden syrup: Molasses can be used as an alternative.
- Spices: I like the flavor combination of ground ginger, cinnamon and nutmeg in my gingerbread recipe. If you do not have nutmeg you can replace this with extra cinnamon.
Nutrition
Serving: 1cookie | Calories: 175kcal | Carbohydrates: 41g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 22mg | Potassium: 19mg | Fiber: 2g | Sugar: 28g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg