We have an office cutie at work. She comes in every Tuesday. She's two. She's adorable. Her favourite cookies are gingerbread men. So, of course with my new cookie cookbook (thanks from my secret santa) I made my first every batch of gluten free gingerbread just for her. Well, and the rest of my co-workers!
Merry Christmas Mish!
Gluten Free Gingerbread
270g plain gluten free flour
120g buckwheat flour
1tblspn baking powder
2tsp ground ginger (I think this could go up to 3 personally)
1/2tsp ground allspice
50ml golden syrup
60g dark brown sugar
In a small pot place treacle, golden syrup, butter and sugar. Heat gently, stirring until combined. Remove from heat and allow to cool. Beat egg lightly and mix into cooled treacle mixture.
Sift flours, spices and baking powders. Add egg and treacle mixture to flours and and mix to form a firm dough.
Wrap in glad wrap and refridgerate for 30minutes. Split dough in half and place on floured surface. press out with fingers. Flip over dough and press to approximately 7mm thickness. Cut with lightly floured cookie cutters.
Place on baking paper and bake for 10-12minutes a 180deg celsius.
Allow to cool on baking sheet before transferring to cooling rack.
Decorate as you wish or leave plain and pop into little boxes for friends, family and co-workers.