Gluten Free Gingerbread Cookies

No ratings yet

A delcious soft Gluten Free Gingerbread Recipe.

Prep Time30

Cook Time10

Resting Time20

Total Time1

Course: Baking

Cuisine: New Zealand

Keyword: Gluten Free Gingerbread, Gluten Free Gingerbread Cookie, Gluten Free Ginger Bread Cookies

Servings: cookies

Calories: 175kcal

Author: Stacey

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.

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.

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.