GLUTEN FREE GINGERBREAD COOKIES

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Tthese are very sturdy despite the lack of gluten.

INGREDIENTS
625g gluten free flour
2 & 1/2 teaspoons ground dried ginger
2 teaspoons ground cinnamon
1 & 1/2 teaspoons xanthan gum
1/4 teaspoon baking soda
200g butter, at room temperature
200g brown sugar
2 teaspoons vanilla extract
100g molasses OR 130g golden syrup
1 whole egg + 1 egg yolk

INSTRUCTIONS
Sift the flour, ginger, cinnamon, xanthan gum and baking soda into a large bowl and whisk to combine well.

Place the butter, brown sugar, vanilla extract and molasses or golden syrup in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, if you’re using an electric hand mixer) and beat on medium speed just until well combined and creamy. Beat in the egg and egg yolk.

With the mixer on low speed, gradually add in the dry ingredients. You may need to stir in the last bit by hand. The dough should be soft but not sticky.

Turn the dough out onto a lightly floured bench and knead briefly until the dough holds together. Split the dough in half. (If making the dough in advance, then pat each ball of dough into a disc, wrap in plastic wrap and store in an airtight container in the fridge until ready to use. Let come to room temperature before rolling.)

Roll out each half between two sheets of non-stick baking paper, until about 5mm thick. (See post for tips). Chill until firm.

Cut out shapes using your favourite cookie cutters. Arrange them one inch-ish apart on baking paper lined baking trays. If you have the time, put the trays in the fridge for 15-20 minutes for the dough to firm up again before baking. This helps reduce spreading.

Bake for 8 – 12 minutes or until very lightly golden on the bottom. The exact baking time will depend on the size and shape of your cookies, so keep an eye on them. Cool for 5 minutes on the trays, then place on a wire rack to cool completely.

Decorate as desired, and once dry store in an airtight container. They will keep well for several weeks.