Gluten Free Christmas Cookies
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
15
- Ingredients
- 1 ¼ cups Rice flour (plus extra for dusting)
- 1 cup Chickpea flour
- 1 tsp xanthan gum
- 2 tsps Ginger powder
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ cup butter (scant)
- ¾ cup dark brown sugar
- 4 Tbsps Golden syrup
- 1 egg
- For the icing
- 2 cups powdered sugar
- ½ tsp lemon juice
- water
- To decorate
- powdered sugar
- edible, silver Bauble
Preparation steps
1.
Put the flours, xanthan gum, spices and bicarbonate of soda into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar.
2.
Beat in the egg and golden syrup to form a soft dough. Shape into a ball, wrap in cling film and chill for 20 minutes.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 large baking trays with non-stick baking paper.
4.
Roll out the dough on a lightly floured surface about 0.5cm|1/4" thick. Cut out shapes using a cookie cutter or card template.
5.
Place on the baking trays and bake for about 12 minutes until golden. Cool on the baking trays for 10 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the royal icing sugar into a bowl and beat in the lemon juice and just enough water to give a thick consistency. The mixture should be thick enough to coat the back of a spoon.
7.
Spoon the icing into a piping bag and pipe details on some of the gingerbreads, as in the photo.
8.
Attach silver baubles with a dab of icing.
9.
Sift icing sugar over the top of of the plain gingerbreads.
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