Gluten Free Gingerbread
Takes 1.5 hours. Makes 25 gingerbread people.
A Christmas time essential! Gingerbread is such a universal favourite, whether it's under a different name, you'll be hard pressed to find a place that doesn't enjoy a spiced biscuits.
This gluten free recipe is super easy, and undetectable that gluten has been removed, perfect to share with friends and family alike!
I've realised I'm a little different to perhaps the normal gingerbread enjoying person in the sense that I like a crunchier texture, so I chose to not use eggs in this recipe (which I find can give cookies a softer texture), I also cook it a tiny bit longer for an extra crunch, but you can adjust that to your liking. If you are looking to make a gingerbread house out of this recipe, I would opt for a harder texture to give the house a stronger structure. I will be trying a gingerbread house out this month so will make sure to update if you would like to know how they are made too!
Royal Icing is an icing which is characterised by how it hardens and shines once set. This happens from the use of egg whites in the mixture. If you are unsure about using raw egg whites, you can substitute them for egg white powder, which can be rehydrated with a couple of tablespoons of water. The egg white powder is pasteurised so can safely be used without cooking or baking. It can be found in the baking ingredient section of most large supermarkets! You may have seen royal icing before on gingerbread houses, or elegantly designed sugar cookies. The best this about royal icing is that you can change the consistency to suit your needs. It can easily be adapted for outlining or flooding, by changing the amount of water you mix in.
Can you make these dairy free?
Yes, absolutely you can. You only need to switch the butter to a vegan substitute, preferable a solid one rather than a vegan soft spread. You would also need to use a dairy free or vegan chocolate for dipping if you so wish! Most sugar sprinkles should be dairy free, but it always pays to check - especially if there is a chocolate based sprinkles in there.
I N G R E D I E N T S
100 grams softened butter
50 grams dark brown sugar
30 grams caster sugar
3 tbsp golden syrup
200 grams gluten free flour
1/2 tsp baking soda
1/4 tsp baking powder
2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp mixed spice
1/4 tsp salt
For the decoration
220 grams icing sugar
1 egg white/equivalent of egg white powder
2 drops vanilla essence
2 tbsp of water (to make the icing runny)
Red and green food colouring
Gluten Free Sprinkles
M E T H O D
In a large bowl, beat together the softened butter, brown sugar, and caster sugar until light and combined.
Add in the golden syrup and beat again.
Add in all the dry ingredients, the gluten free flour, baking soda, baking powder, ginger, cinnamon, mixed spice, and salt.
Combine with your hands until you have formed a smooth dough. Let the dough rest in the fridge for 30 minutes.
Preheat oven to 180° Celsius/350° Fahrenheit on bake.
Once chilled, roll out the dough on a lightly floured until under a centimetre thick.
Cut out the gingerbread however you like, and re-roll until all the dough is used up.
Bake in the oven for 12 minutes, or until browning around the edges.
Once cooked, remove from the oven and let them cool completely.
Once cool, make the royal icing by combining the egg white/prepared egg white powder with the icing sugar, and vanilla essence.
Gently add in the water until you have a smooth but pipe-able consistency. Divide the icing into three bowls and add the respective colours into each bowl and mix until you have a smooth colour.
Pipe the gingerbread cookies however you like, I also like to dip their extremities into chocolate and then in sprinkles, which was a classic at my favourite bakery growing up!