My gingerbread cookies are gluten and dairy free, with a soft centre and crisp edges and spiced with ginger, cinnamon and nutmeg. They make a great gift at Christmas and are great fun to decorate with kids! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently Asked Questions
How long will they last?
They will last wrapped in an airtight container for up to 3 days. You will need to ensure they are stored properly to prevent them from going soft.
Add butter, golden syrup and light brown sugar to a saucepan and heat on a low heat until melted and the sugar has dissolved. Set aside to cool.
In a large bowl combine flour, xanthan gum, bicarbonate of soda, ginger, cinnamon, nutmeg and salt. Mix well and then add the wet ingredients and egg, stirring to form a sticky dough. Place the dough in the fridge for at least an hour to firm.
Preheat the oven to 180°C and line 2 large baking trays with baking paper.
Roll the dough out on a lightly floured surface to around ½ inch thick. Stamp out gingerbread shapes (or any other shape of your choice) with a cutter and place on the baking trays.
Bake for around 10-12 minutes, remove from the oven and leave to cool completely before decorating as you please. Store in an airtight container for up to 3 days.
Note: This gingerbread dough will be very sticky when you first make it however, do not add any extra flour to the mixture (apart from the small amount you use when you roll out the dough) as this will dry out the biscuits. Chilling the dough for at least an hour will help firm up the mixture.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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