It’s day 6 of the amazing Free From & Festive and today’s festive recipe is all about the gingerbread!
I absolutely love gingerbread biscuits and when I was little my mum would always buy me a little gingerbread man as my Saturday afternoon treat [which was hoovered up in a matter of seconds!]. Sadly, I’ve never eaten a gingerbread man/biscuit since I was diagnosed with Coeliac Disease, so when Caleigh from Glutenfree[k] asked if anyone fancied making gluten free gingerbread, I knew I had to jump on board!
I also decided that in order to make these gingerbread biscuit a little bit festive and Christmasy, I’d make them into Christmas tree decorations!
Now don’t fret if you don’t have a ‘christmas’ cookie cutter, I didn’t either. I had ordered a nice Christmas tree cutter from the internet but sadly, it never came through the post, so I had to improvise a bit. I made love heart and circle biscuits, which some may argue that they aren’t as festive as a tree, but made into crimbo tree decorations they certainly do!
So here is my super Christmasy gingerbread biscuits recipe for you to make into edible tree decorations!
- 50g Butter [soft]
- 75g Brown Sugar
- 1 Medium Egg
- 250g Plain Flour [gluten free]
- 1 teaspoon Xanthan Gum
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Ginger
- 3 tablespoons of Golden Syrup
- Pre-heat oven 180°c / gas mark 4
- In a bowl, mix together the flour, xanthan gum, butter, ginger and baking soda until it resembles bread crumbs
- Add the sugar, golden syrup and egg and mix together until it forms a firm ‘pastry’ dough
- Lightly flour the surface and gently roll out the dough till it’s approx 5mm thick
- Using your cookie cutters, carefully cut out your shapes and place on some greased proof paper and make little holes at the top
- Place in the oven for 10/15 mins
- Once cooked, put on a rack to cool then thread them with either string or ribbon
- Either decorate them with icing or place them straight on your Christmas tree!