There is an amazing smell all around the kitchen when making these gingerbread shapes and they taste just so delicious with a hint of spices in each bite. Soft and chewy, they are perfect to decorate your favourite way.
I got about 12 good sized gingerbread from this recipe. My cutter is approximately 9cm x 8cm
I prefer soft, chewy gingerbread to crispy and crunchy ones and adapted an old recipe to get just the right texture for these and of course to make them Gluten Free. A couple of points to be aware of – you do have to weigh the egg to get the right consistency. So break a small egg and beat it and then weigh it. Spoon out the excess till you get the correct weight needed.
You need to give them chilling time in the fridge and freezer or the dough will be too sticky to work with.
You can use Royal Icing to decorate (with a very thin nozzle) or simply use decorating pens available in most supermarkets. If you don’t have candy eyes, then put a good bit of white icing in place and then top with a circle of black to get the effect.
- 150g Plain Gluten Free Flour
- 1/2 tsp Xanthan Gum
- 1/3 tsp Bicarbonate of Soda
- 1 tsp Ground Cinnamon
- 2/3 tsp Ground Ginger
- Pinch of salt
- 74g Light Brown Sugar (don’t use dark sugar or you won’t see if they are over baking)
- 55g Unsalted Butter (if you use regular butter, don’t add the salt)
- 55g Treacle**
- 14g Honey**
- 33g Egg (weigh out of the shell – see note above)
- 1/2 tsp Vanilla Extract
** Note: Spray the jug with a light oil before measuring the treacle and honey. They will just slip right out.
Line a baking tray that will fit into your fridge with parchment paper. Don’t preheat the oven yet.
In a large bowl, add the flour, xanthan gum, bicarbonate of soda, cinnamon and ginger (salt if using) and whisk together. Then add the brown sugar and break down any lumps and mix to combine everything.
Make a well in the centre of the dry ingredients and add the butter and beat to combine. Then add the treacle and honey and beat again. Finally the egg and vanilla and beat again to combine. The dough will be really sticky.
Move the dough to the prepared baking tray and place another piece of very lightly floured parchment on top. Roll the dough into a rectangle shape around 1/4″ to 1/2″ thick. Put this into the fridge for at least 30 minutes. If you feel it’s still too sticky to work with, then pop it into the freezer for about 10 minutes.
Put some extra gluten free flour or cornflour in a wide bowl and get your gingerbread man cutter ready. Remove from the fridge and peel back the top layer. Dip the cutter into the flour and cut out shapes. Give the cutter a bit of a wiggle to get a clean cut. Don’t try to lift the gingerbread shapes at this stage. Then place these into the freezer for 10 minutes. Now turn the oven on to 175C or 165C Fan and line another baking tray with parchment.
Once the dough has chilled, peel the surplus dough away from the cut out pieces and bring them together to cut out more pieces. Very carefully (I used a wide spatula) lift the cut out shapes and place them about 1″ apart on the second baking tray. Repeat with the surplus dough till it’s all used up. Pop them back in the freezer for 5 minutes (they won’t lose their shape while baking if you do this).
Bake for 8 minutes – no more. Remove from the oven and leave to completely on the baking tray. Don’t try to move them beforehand as they will be very soft.
Decorate with icing pens or royal icing (instructions will be on the pack).
You can use different coloured pens to give them scarves, hats and gloves 🙂
Turn the gingerbread men upside down to make Reindeer.
Happy Baking with Love