Wednesday 19 December 2012

Gluten Free Gingerbread Biscuits Recipe

These biscuits make a lovely Christmas treat or even a gift...

You can eat them without icing but they taste even better with, if you have the patience. I'm not great at icing or cake decoration because I'm too impatient! 


250g Plain Gluten Free Flour Blend
1 egg
1/4 tsp xanthan gum
75g margarine
50g caster sugar
1/2 tsp bicarbonate of soda
50g golden syrup
1/2 tsp ground cinnamon
1/2 tsp ground ginger

In a food processor, beat together the margarine with the caster sugar until golden and smooth.

Add the bicarbonate of soda, xanthan gum, golden syrup and the egg. Beat again for a few moments.

Now add the flour and ground cinnamon and ground ginger pulse until it comes together, Turn out onto a floured surface and knead the dough for a few seconds then rest in the fridge for 30 minutes.

Roll out the dough to about 2 x £1 coin thickness then cut out your desired shapes and place on a baking tray lined with baking parchment.,

Bake in a preheated oven at 180C for about 10 minutes or until golden brown then allow to cool on a wire rack.

Once cool, make up the icing following the packet instructions. Ice the biscuits however you like and leave to set.

The biscuits should keep in an airtight container up to a week.


1 comment:

  1. This is the second time I have used this recipe, the first being the first time I ever made gingerbread for Christmas this year, and again the results are perfect. Thank you so much for posting it as I've had such fun making them and will do much more from now onwards x