To start off my Christmas baking spree I made some gluten free gingerbread biscuits. I found the basic recipe from the Novembers Issue of this years Good Food magazine. Keep on reading for the recipe.
175g dark muscavado sugar
85g golden syrup
100g unsalted butter
350g gluten free plain flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 egg (beaten)
A lot of Christmas songs!
To make:
Put the sugar, golden syrup and the butter in a saucepan, bring to a simmer and then bubble for 1-2 minutes, stirring until all ingredients combined. Set aside to cool for 10 minutes.
Pop the flour, bicarbonate of soda and spice into a large bowl. Add the warm syrup mixture and the egg, then gently knead in the bowl until smooth and streak free. The dough will feel a little soft but once cooled it will firm up. Wrap the dough in cling film and chill for at least 30 minutes.
Heat the oven to 180C (fan) and line the baking trays (I needed three) with grease proof paper. Remove the dough from the fridge and leave at room temperature to soften (around 20 minutes). Dust your surface with a little flour and knead the dough briefly until smooth. You can cut the mixture in half to make it easier to work with.
Roll out the dough to around 3mm thickness. Cut into any Christmas shapes you like, I used Gingerbread men, Christmas trees, stars and reindeer. Arrange these onto the baking trays and bake for around 10-12 minutes. Bear in mind if you have made them any smaller or bigger to adjust the cooking times few minutes less or more. The biscuits should go a few shades darker and will raise slightly. When you touch them they will feel slightly soft still but once cooled they will firm up. Cool on the trays for 5 minutes then move to wire cooling racks to cool completely.
Once my biscuits had cooled I decided I would decorate them. For the icing you will need:
Ingredients:
225g icing sugar
1 egg white
To make:
Beat the egg white until soft peaks form. Then start to add in the icing sugar, beating well until stiff peaks form. The mixture should go shiny. Pop the icing into a piping bag with a small nozzle and begin to decorate. I also added some little pearl balls onto the biscuits.
So there's the gluten free recipe for gingerbread that I made this Christmas if you want to have a go to. These were so delicious to eat and I also gave some away as mini Christmas treats. Enjoy!
What have you be making this festive season?
S.
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