Gingerbread Biscuits ( Top 14 Free)
GLUTEN FREE II VEGAN II DAIRY FREE II SOY FREE II SESAME FREE II TOP 14 FREE II EGG FREE II FISH FREE II SHELLFISH FREE II NIGHTSHADE FREE
Festive baking is my absolute favourite, and these gluten-free and vegan cookies taste amazing. These gingerbread cookies are the perfect fun and festive cookie to make this holiday season. Sweet, spicy, and moreish. They are sure to be a favourite! I love to bake cookies and gift them to friends. It’s such a fantastic way of giving and sharing love through food.
Notes on ingredients
Gluten-free flour
I used freee gluten-free plain flour, please remember all gluten-free flours are not the same, meaning they have differing blends. Some with xantham gum ( which I avoid). Do not use strong flour or self-raising flour, as they will have a completely different texture when cooked and may be more like thick scones/cakes that are tough.
Vegan butter
I used hard block vegan butter, not the soft spread, as it will contain a higher water content and will not have the same finished bake. Feel free to use coconut oil instead.
Golden syrup
You could use honey ( if you are not vegan) or agave, coconut blossom nectar instead.
Muscovado sugar
This sugar has such a beautiful depth of flavour I would only sub this with coconut sugar. However, I haven't tried this recipe with coconut sugar, so unsure of how the finished bake will turn out.
Ingredients
Tips
The recommended time to bake these cookies are for 15 minutes. They will be soft cookies. If you would like them a little crispier then bake them for a little longer.
Cookie cutters I used
Assorted christmas cookie cutters
Storage
Store these cookies in an airtight container for up to 5 days. They can also be frozen once baked and iced layered with greaseproof paper
Makes lots of cookies - 15 mins prep time 15 mins cooking time
Equipment
1 writing nozzle, cookie cutters
Step by Step
Recipe
100 g vegan butter ( see notes)
3 tbsp golden syrup ( see notes)
100 g muscavado sugar ( see notes)
1/2 tsp bicarb of soda
1.5 tsp ground ginger
1 tsp cinnamon
225 g gluten free flour ( I used FREEE plain gluten free flour)
Icing
100 g icing sugar
Cake sprinkles
Method
Place the first 3 ingredients in a saucepan and melt gently. Set to one side to cool slightly.
Once cooled add the dry ingredients to the melted butter mixture. Mix with your hands or a wooden spoon so the mixture forms a soft squidgy dough.
The dough will be really soft, pop in the fridge for an hour to set.
When the dough has set cut the dough in half, leave the other half in the fridge till needed. Then take 2 sheets of greaseproof paper, lay the dough down on one, and place the other sheet on top of it.
Roll the dough out to 1/2 cm thick. pop back in the fridge so it sets again, as it may be too soft to handle.
Heat the oven to 190C/170C fan/gas 5, prepare your baking trays with a sheet of greaseproof paper.
Take the rolled out dough from the fridge. Cut the dough with your chosen cookie cutters, place onto the prepared baking trays.
Bake in the oven for 15 minutes, or a little longer if you want the cookies to be harder and crispier.
Meanwhile, mix the icing sugar with 1 or 2 tsp of water to make a thick consistency for piping. Fill the piping bag with the icing and Once the cookies have cooled, decorate with the icing and sprinkles. Leave to set before gobbling up!
Variations
Try adding a touch of ground cloves, nutmeg or allspice to the cookie dough as well as ginger and cinnamon for a spicier cookie.
If your find cooking for your allergies and intolerances challenging. I also teach cookery classes and can do this in person or via zoom. Contact me here for a tailor-made class to suit your requirements.
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