Gluten-free gingerbread
Enjoy our gluten-free version of gingerbread. We’ve shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree
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Prep:20 mins
Cook:15 mins
plus cooling and 1 hr chilling - Easy
Nutrition per serving
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kcal 145
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fat 5g
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saturates 3g
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carbs 23g
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sugars 0g
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fibre 0g
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protein 1g
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salt 0.23g
Ingredients
- 100g salted butter
- 3 tbsp golden syrup
- 100g dark muscovado sugar
- ½ tsp bicarbonate of soda
- 1½ tbsp ground ginger
- 1 tsp ground cinnamon
- 225g gluten-free plain flour
- 50g icing sugar
Method
In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
Meanwhile make the icing, combine the icing sugar with 1 – 2 tbsp water, until it’s thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs
