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Gluten-free gingerbread

Gluten free gingerbread shaped into stars

Gluten-free gingerbread

Name: Gluten-free gingerbread
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 14-16
Ingredients: 100g salted butter; 3 tbsp golden syrup; 100g dark muscovado sugar; ½ tsp bicarbonate of soda; 1½ tbsp ground ginger; 1 tsp ground cinnamon; 225g gluten-free plain flour; 50g icing sugar

Liberty Mendez

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Makes 14-16

Easy

Prep: 20 mins

Cook: 15 mins

plus cooling and 90 mins chilling

A star rating of 2.4 out of 5.30 ratingsRate

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Enjoy our gluten-free version of gingerbread. We've shaped it into stars for a Christmas treat that can be given as gifts, or used to decorate your tree

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g salted butter
3 tbsp golden syrup
100g dark muscovado sugar
½ tsp bicarbonate of soda
1½ tbsp ground ginger
1 tsp ground cinnamon
225g gluten-free plain flour

For the icing

50g icing sugar

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Nutrition: Per serving (16)

kcal145
fat5g
saturates3g
carbs23g
sugars12g
fibre0g
protein1g
salt0.23g

Method

step 1

In a small pan, heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
step 2

Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to ½cm thick and put flat in the fridge for 1 hr 30 mins to set and firm up.
step 3

Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
step 4

Meanwhile make the icing, combine the icing sugar with 1 – 2 tbsp water, until it’s thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

Recipe from Good Food magazine, Christmas 2020

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A star rating of 2.4 out of 5.30 ratings

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