Gingerbread Christmas Shapes (Gluten & Nut Free)


Makes 15 – 20 depending on the gutter size (Gluten Free, Nut Free)

Melted butter, to grease
125g butter at room temperature
100g (1/2 cup, firmly packed) rapadura or panela sugar
125ml (1/2 cup) rice malt syrup
1 egg yolk
375g (2 1/2 cups) glueten free flour (option: half rice flower 1/4 quinoa flower, 1/4 tapioca for different proteins and building strength in the dough)
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon vanilla bean power (if you have it)
1 teaspoon bicarbonate of soda

1. Prehead oven to 180oC. Brush 2 baking trays with melted butter to lightly grease
2. use and electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the rice malt syrup and egg yolk, beat until combined.
3. Stir through you flour, ginger, mixed spice and bicarbonate of soda by land. Turn onto a lightly floured surface and knead until smooth.
4. Press dough into a big disc/ball. Wrap and twist with baking paper and place in the fridge for 30 minutes to rest/chill.
5. Place dough between two sheets of baking paper and roll out until just under a centimeter thick. Use Christmas shape cutters to cut out shapes. Place on trays with about 3cm between shapes. Repeat with any excess dough.
6. Bake in the oven for 10 minutes or until brown. Remove from the over and transfer to a rack to cool.

Serving Suggestions:
Pop cookies in oversized jars and finish with ribbon or twine. Pop in brown boxes, and finish with twine and a sprig or rosemary. Decorate with white icing and add a hole to the top of the cookie shape to use as decorations on the tree

For more Cristmas gift ideas visit our pinterest page:

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