Gluten Free Gingerbread 🎅🤶❄🎄

Name: Gluten Free Gingerbread 🎅🤶❄🎄
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Ingredients: 125g butter, at room temperature; 1/2 cup, firmly packed, brown sugar; 1/2 cup golden syrup; 1 egg, just the yolk; 2 1/2 cups white wings gluten free flour; 1 tbsp ground ginger (I like to add a litter extra); 1 tsp mixed spice; 1 top bicarbonate soda; 3 - 4 cups icing sugar (depends on the consistency - for a firmer icing add more icing sugar); 2 egg whites; 1 tsp of lemon juice; Water if required to make icing a good consistency

10 steps

Prep:40minCook:10min

Beautiful, light and fluffy!

Updated at: Thu, 17 Aug 2023 06:03:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories370.1 kcal (19%)

Total Fat8.8 g (13%)

Carbs70.7 g (27%)

Sugars48.5 g (54%)

Protein2 g (4%)

Sodium164.7 mg (8%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

For the dough

125gbutter

at room temperature

½ cupbrown sugar

firmly packed

½ cupgolden syrup

1egg

just the yolk

2 ½ cupsgluten free flour

1 Tbspground ginger

i like to add a litter extra

1 tspmixed spice

1 tspbicarbonate soda

For the icing

3 cupsicing sugar

depends on the consistency - for a firmer icing add more icing sugar

2egg whites

1 tsplemon juice

water

if required to make icing a good consistency

Instructions

Step 1

Beat butter and brown sugar until light and fluffy.

Step 2

Add golden syrup and egg yolk and beat until combined.

Step 3

Stir in or use a dough hook to combine flour, mixed spice, ginger and bicarbonate of soda.

Step 4

Turn onto a floured surface an knead until smooth.

Step 5

Press dough into disc, cover and refrigerate for 30mins.

FridgeCool

Step 6

Preheat over to 180c

OvenPreheat

Step 7

Roll dough out to 6mm thickness between baking paper.

Parchment paper

Rolling pin

Step 8

Cut shapes and leave on baking paper. Cut around the shapes left on the baking paper and transfer to tray. (If you try to move them off the baking paper the mix is very soft and your shapes may break. It is crucial that you cut around the baking paper and leave them on it)