Gingerbread - makes 14 to 16 biscuits

Ingredients

  • 100g dairy free margarine
  • 75g dark brown sugar
  • 50g golden syrup
  • 100g maize flour
    100g gluten free plain flour
  • 1 tsp gluten free baking powder
  • 1 tsp mixed spice
  • 2 tsp ground ginger
  • to Decorate
  • roll out icing / sugarpaste
  • paste food colours
  • edible sparkle (from sugarcraft suppliers)
  • christmas shaped biscuit cutters

Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard

Method

  1. In a saucepan melt together the dairy free margarine, dark brown sugar and golden syrup. Leave to cool slightly.
  2. Sieve together the maize flour, gluten free flour, baking powder, mixed spice and ground ginger. Stir into the melted ingredients to form a dough. If it looks too runny leave it to cool before rolling out.
  3. Line a baking tray with greaseproof paper and brush with oil.
  4. Preheat the oven to 180°c / 350°f / gas mark 4.
  5. Dust the work top with gluten free flour and roll out the gingerbread ¼ inch thick.
  6. Cut out shapes using your biscuit cutters. Lift away the excess gingerbread dough and transfer the biscuits to the baking tray with a palette knife.
  7. Roll out the leftover dough and cut out more biscuits. Do this until you have used up all of the dough.
  8. Bake for 12 – 15 minutes until golden brown. Leave to cool on the baking tray.
  9. Christmas trees – colour some roll out icing with green food colouring. Colour a small amount of roll out icing yellow.
  10. Colour small amounts of roll out icing with paste food colouring. Let down with cooled boiled water to the consistency of royal icing. I paddle the icing on a plate with a small cranked palette knife. Fill small greaseproof paper piping bags with each colour.
  11. Dust the worktop with icing sugar and roll out the green roll out icing quite thin.
  12. Use the Christmas tree shaped biscuit cutter used for the gingerbread to cut out trees from the icing.
  13. Pipe a little let down icing onto the gingerbread and stick on the roll out icing. Smooth with your hand.
  14. Roll out the yellow roll out icing and cut out a star to sit at the top of the tree.
  15. Decorate the biscuits with the let down icing and edible sparkle.
  16. If you want to make a gingerbread house, roll the paste thicker and cook for a little longer. Be gentle, the gingerbread is very fragile.

Gem's hints and tips

When making large gingerbread biscuits, roll the dough a bit thicker as the gluten free dough is quite fragile this will add strength.

To make a Santa

Use a gingerbread man cutter and cut out number required, give the Santa’s currants for eyes.

Bake as recipe and leave to cool.

Colour some roll out icing red.

Fill a small paper piping bag with let down white icing.

Roll out the red roll out icing, cut out shapes using the same cutter used for the gingerbread man. Cut off the head and lower body so you are left with a jacket. Cut out triangles from the leftover paste for Santa’s hat.

Stick to the gingerbread with the let down icing.

Pipe ‘fur’ around the top and bottom and cuffs of the jacket. Pipe a line down the centre.

Pipe a fur trim on the hat and santa’s beard.

Stick currant ‘buttons’ on the jacket. Leave to dry.

Store in a tin or wrap in cellophane and tie with ribbon.

The icing will sweat if stored in a plastic container.

Decorate shortbread Christmas biscuits using the same method.