Ginger Cookies for Christmas Time
1 hr 10 min.
- ¼ cup butter
- 0.333 cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 ¼ cups gluten-free all purpose flour
- 1 Tbsp gluten-free Baking powder
- 1 Tbsp Ginger powder
- 1 tsp ground cinnamon
- ¼ tsp grated Nutmeg
- ¼ tsp salt
- 3 Tbsps milk
Preheat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and creamy. Add the egg yolk and vanilla and beat well.
Mix in the dry ingredients until combined. Add just enough milk to form a soft dough.
Roll pieces of the dough into 25-30 small balls and place apart on the baking trays. Flatten the balls.
Make a small hole in each biscuit for the hanging ribbon and bake for 10-12 minutes until golden. Cool on the baking trays for 5 minutes, then place on a wire rack to cool completely.
For the icing: sift the icing sugar into a bowl and beat in enough water until thick enough to coat the back of a spoon.
Spread the icing on the biscuits.
Roll out the green sugarpaste on a surface lightly dusted with icing sugar and cut out rounds the same diameter as the biscuits.
Place the rounds on the biscuits.
Knead the marzipan with a little red food colouring until soft and pliable. Roll out on a surface dusted with icing sugar and cut out strips of varying thickness. Attach to the biscuits with a dab of icing and leave to set.