Gingerbread cookies Recipe!

- November 12, 2020 -

gingerbread cookies recipe

BAKED

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Author: Tamara Green

If you are that person with a million and one allergies and intolerance I am there to say you are not alone! Life After Gluten can be better than life with wheat. Living lactose-free since 2007 and gluten-free since 2013. Also intolerant and/or allergic to mushrooms, soy, and yeast.

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Gingerbread... Is there a more iconic Christmas cookie? I mean I ask you?

A delicious firm crusted cookie with a soft-chewy interior. None of these cakey cookies. No way, not for a molasses rich gingerbread. These cookies has a deep ginger and spice flavour. Perfect with or without icing.

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in this recipe

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GF GINGERBREAD RECIPE

#gluten-free #gingerbread #christmascookies

ingredients

90 grams  lastose-free unsalted butter, softened
100 grams  demerara style brown sugar
110 grams  blackstrap molasses
7.5 mL/1 1/2 tsp  balsamic vinegar (optional)
1 each  egg white, room temperature
300 grams  flour mix #3 (80 grams sweet rice flour, 80 grams brown rice flour, 40 grams arrowroot starch), plus more for dusting
50 grams  arrowroot starch/flour
5 mL/1 tsp  psyllium husk powder
10 mL/2 tsp  ginger powder
5 mL/1 tsp  cinnamon, ground
5 mL/1 tsp  nutmeg or all-spice
3.125 mL/3/4 tsp  blackpepper, ground (optional)
3.125 mL/3/4 tsp  baking soda
1.25 mL/1/2 tsp  kosher salt

method

Line two large or three medium sheetpans with parchment paper.
 
Cream together the butter and brown sugar. Add the molasses, balsamic vinegar and egg white.

In a separated bowl whisk to combine the remaining ingredients. Make a well in the centre. Pour the wet ingredients into the well. Mix until the dough comes together. It will be slightly sticky. Flatten into a disc. Wrap in plastic wrap and chill for two hours or up to three days in the fridge.

Heat an oven to 190°C (375°F).

Dust the dough with flour. Place the cookie dough between two large sheets of parchment, or thick poly plastic, roll out the dough to a thickness of eight millimetres (1/4 inch). Peel back the paper/plastic and re-flour the dough, top and bottom, occasion-ally. Cut using your favourite Christmas time cookie cutter.

Arrange the prepared sheetpans. Chill your little gingerbread men in the freezer first for well defined shapes, about 15 to 30 minutes. They are at home in the winter so they won’t mind the cold.

Bake for five minutes, cookies will not bounce back when lightly touched with a fingertip. Transfer to a wire rack and let cool completely before decorating.