Gluten Free Friday- Gingerbread Biscuits

gingerbread 5

Gingerbread biscuits have been a much missed event in our household. I haven’t come across any gluten free store-bought ones that taste any good or have nice texture, and I certainly have not had any luck making any- too crumbly, too hard or just plain “yucko!”, as my daughter put it to me.

I REALLY wanted to make some gluten free gingerbread for Christmas gifts this year, and thought I’d try to make them just one more time. I pulled out an old Tupperware recipe I found for gingerbread biscuits (the regular variety) and set about converting the recipe to gluten and dairy free.

The biscuits turned out so well, we made three batches on this particular day, and another two batches the next day. They were the best gingerbread biscuits since as long as I can remember eating them! And funnily enough, they tasted 10 times better the next day. On the day of making them they are super hard and crunchy, but leave them uncovered overnight, and you have a lovely soft gingerbread biscuit. And that’s why we have none left now. All gobbled up and super tasty!

 

gingerbread 1

Here’s my recipe.

::RECIPE::

Ingredients:

1/3 cup soft brown sugar

30 grams dairy free spread (nuttelex)

2 Tbs golden syrup

1 cup gluten free plain flour

1/2 tsp bicarb soda

1/4 tsp ground ginger

1/2 tsp ground cinnamon

2 Tbs milk alternative (rice milk)

 

Directions:

1. Heat oven to 180C (355F).

2. Put sugar, dairy free spread and golden syrup in microwave save bowl. Microwave gently until completely melted (40 seconds, stir, and 40 seconds again works for me).

3. Sift flour, bicarb soda, ginger and cinnamon together in medium bowl.

4. Add liquid mixture and milk alternative to dry mix. Mix well. You may like to use your hands to squeeze together.

5. Turn out onto a floured work surface and roll out a thickness of about 1cm (about 0.4 in).

6. Line your baking tray with baking paper.

7. Cut out your biscuits with cookie cutters, and gently place them on the lined tray.

8. Bake for about 10/11 minutes.

9. Cool on a wire rack.

 

note: the gluten free gingerbread cookies will be very hard  when cooled. If you can resist eating them until after a few hours or the next day, they will be lovely and soft and much, much more enjoyable!!

gingerbread 2

gingerbread 4

gingerbread 3

Enjoy!!

 

 

 

 

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One Response to Gluten Free Friday- Gingerbread Biscuits

  1. Lori @ A Bright and Beautiful Life Tuesday 3 December 2013 at 7:01 am #

    I’m happy to see you can now have delicious gingerbread cookies that fit your dietary needs. It’s interesting that your cookies softened after letting them sit out uncovered overnight. I love your photos!!!

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