By Bron
Gingerbread
Gluten free recipe,
For no egg, 1 1/2 teas lecithin granules soaked in 1 tbsp water for around 15 mins + 3 teas ground flax added to creaming butter and sugar.
For no refined sugar use 80 g coconut sugar + 90g honey and 80 g rice malt syrup ( or all honey for a sweeter biscuit)
Updated at: Thu, 14 Dec 2023 09:10:58 GMT
Nutrition balance score
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Ingredients
2 servings
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Instructions
Step 1
Cream butter and sugar until light and fluffy, add golden syrup and mix again. Add egg yolk and vanilla and beat until pale and fluffy. Add dry ingredient mix and mix again until dough starts to come together.
Step 2
Turn onto bench and knead until it comes together in a smooth dough, (It may feel too moist here and you may be tempted to add more flour, but just leave it to rest and it will be fine.)
Step 3
Form the dough into a thick disc, wrap in plastic wrap and place in the fridge for at least a couple of hours to settle. You can also freeze the dough if you are making it ahead of time.
Step 4
When ready to roll out the gingerbread bring the dough back to room temperature.
Step 5
Pre-heat oven to 165 C fan forced, 180 C non-fan forced.
Step 6
If the dough has become crumbly when you break it into portions for rolling. just knead it until it comes back together again.
Step 7
Take half the dough and form it into a flattened rectangular shape. Place it between 2 sheets of silicone baking paper and roll out to desired thickness (usually somewhere between 2mm – 5mm),
Step 8
Cut into shapes about 3 cm apart, remove excess dough and slide onto baking trays .
Step 9
For thin biscuits, bake for around 10 mins until pale brown, for thicker biscuits bake for 15-20 mins. Cool on trays.
Step 10
Pipe royal icing over cool gingerbread and decorate as desired.
Step 11
Serving size: 32.5g Calories: 160 Fat: 6.1g Saturated fat: 3.9g Carbohydrates: 22.7g Sugar: 11.3g Sodium: 288mg Protein: 1.5g
Step 12
Notes
