Gluten Free Gingerbread Men Cookies

Ingrédients

• 350 grams Gluten free All purpose Flour (AKA Gluten free plain flour in the UK)
• 160 grams Light Brown Sugar
• 2 Teaspoons Ground Ginger
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Ground Nutmeg
• 1/2 Teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 Teaspoon Xanthan Gum (Omit if the flour blend already contains xanthan gum.)
• 125 grams Unsalted Butter (Melted) (Use dairy free alternative if required)
• 2 Tablespoons Golden syrup
• 2 Tablespoons Molasses (Black Treacle in the UK.)
• 1 Large Egg (Room temperature)

Préparation

1. 1

   In a large bowl mix all dry ingredients together.

2. 2

   Melt the butter in the microwave. Then add all the wet ingredients to the dry ingredients and mix with a wooden spoon.

3. 3

   Mix well and knead together with your hands if needed to form a dough.

4. 4

   Wrap the dough in plastic wrap and place it in the refrigerator for around 45 minutes.

5. 5

   Remove the dough from the fridge and on a lightly floured surface with a rolling pin roll out the dough until around ¼ inch thick.

6. 6

   Press the cookie cutter firmly into the rolled-out dough, creating the desired shapes. Lift the cutter straight up to ensure clean edges.

7. 7

   Carefully lift each cut-out shape and transfer it to a parchment paper-lined baking sheet, leaving enough space between cookies (See image 6). Place in the refrigerator for 15 mins to firm up again as this will help them keep their shape when baking.

8. 8

   Preheat oven to 170°C/325°F/Gas mark 3

9. 9

   Place the baking tray in the oven for 12-15 minutes until cookies look golden brown. The cookies will feel slightly soft when removed from the oven. Leave the cookies on the tray to fully cool as they will firm up as they cool.

10. 10

    --- Cookie decorating ---

11. 11

    The cookies can be decorated with ready made decorating icing that can be purchased from most shops.

12. 12

    Alternatively, for a quick and easy icing Mix 150g powdered sugar (icing sugar) with water adding 1 teaspoon at a time until you get the desired consistency of icing.