02 Dec Gingerbread
As soon as the pumpkin spice season ends the gingerbread season starts. This gluten-free gingerbread has a classic spicy flavour that makes the Christmas season complete, I usually make bite sized (2″) dunkable cookies but it also makes a great gingerbread people or houses.
In large bowl sift together flour mixture with baking soda and baking powder, set aside
With an electric mixer, mix unsalted butter and brown sugar on a medium speed until fluffy, mix in spices and salt, then eggs and molasses. Reduce speed to low add flour to mixture, mix until just combined. Divide dough into thirds, wrap each in plastic. Refrigerate until cold
Preheat oven to 350 degrees. Lightly dust your work surface with sweet rice flour and roll dough out to 1/4 inch thick, use whatever cookie cutter you would like to cut dough into shapes. Space 2 inches apart on baking sheets lined with parchment paper.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool.
Once the cookies are completely cool you can start the icing. Mix the dry ingredients first, then add your water, you know you've got the right consistency when you drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use. Longer than 10 seconds, it's too thick, if so add water. If it takes less than 5 seconds, it is too runny, add more sugar.
Once you've got the right consistency, add your colour, (I use the americolor because they've got the best colour and their products are gluten - free)
Start icing by outlining your cookie, them filling it, popping any bubbles with a toothpick. If you want to add sanding sugar do it as soon as you've iced it so that it sticks, then tip off the excess.
Let the cookies harden at least 12 hours before stacking them. Keep them in an airtight container until you plan on eating them.
Ingredients
Directions
In large bowl sift together flour mixture with baking soda and baking powder, set aside
With an electric mixer, mix unsalted butter and brown sugar on a medium speed until fluffy, mix in spices and salt, then eggs and molasses. Reduce speed to low add flour to mixture, mix until just combined. Divide dough into thirds, wrap each in plastic. Refrigerate until cold
Preheat oven to 350 degrees. Lightly dust your work surface with sweet rice flour and roll dough out to 1/4 inch thick, use whatever cookie cutter you would like to cut dough into shapes. Space 2 inches apart on baking sheets lined with parchment paper.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool.
Once the cookies are completely cool you can start the icing. Mix the dry ingredients first, then add your water, you know you've got the right consistency when you drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth in anywhere between 5-10 seconds, then your icing is ready to use. Longer than 10 seconds, it's too thick, if so add water. If it takes less than 5 seconds, it is too runny, add more sugar.
Once you've got the right consistency, add your colour, (I use the americolor because they've got the best colour and their products are gluten - free)
Start icing by outlining your cookie, them filling it, popping any bubbles with a toothpick. If you want to add sanding sugar do it as soon as you've iced it so that it sticks, then tip off the excess.
Let the cookies harden at least 12 hours before stacking them. Keep them in an airtight container until you plan on eating them.
Sorry, the comment form is closed at this time.