Spicy Ginger cutout cookies. Gluten free.
Finally I have come up with a good gluten free cut out cookie recipe! This dough requires a fair amount of refrigeration before baking, but is easy to handle after that.
I decorated half of them with sprinkles and the other half with royal icing. Instead of re-rolling out the remaining dough, I make ball cookies that I rolled in cinnamon and sugar, these were great on there own or crushed up and incorporated into a apple crumble mixture.
These were actually a valentines gift for my partner, a spicy cookie jar of love….
Gingerbread cookies
2 cups of gluten free flour (see ‘basics’ at the top of this page)
1/2 tsp baking soda
3 Tablespoons Ground Ginger
1 cup (220g) firmly packed Soft Brown Sugar
150g butter
1 egg, beaten
Preheat oven to 180°C. Line 2 baking trays with baking paper.
Sift flour, baking soda and ground ginger into a stand mixer, or mixing bowl.
Add Brown Sugar and mix again.
Add butter and turn you mixer onto a medium speed, mix until the dough has a sand like consistency.
Add egg and stir or pulse to mix. If the dough is too sticky, add a little more flour to the mix and wrap in cling wrap. Refrigerate for 30 minutes.
Roll out on lightly floured surface or between 2 sheets of baking paper until 5mm thick. Place in the fridge for a further 30 mounts or over night.
Using cookie cutters, cut shapes and place on tray. Form leftover dough into a ball, roll in cinnamon and sugar and bake with the rest of the cookies.
To decorate with hundreds and thousands: Using a hand water sprayer, wet the cookies. Pick up each cookie and dip it into a bowl of hundreds and thousands. place back on the tray and place in the fridge for 30 minutes before baking.
Bake gingerbread men for 10-15 minutes or until cooked and golden. Remove from oven and cool on baking rack.
Royal Icing
4 egg whites
4 cups sifted confectioners’ sugar
1 teaspoon lemon extract
Wilton number 2 decorating tip
Directions
Beat egg whites in clean, large bowl with mixer at high speed until foamy. Gradually add sugar and lemon extract. Beat at high speed until thickened.
I used a flooding technique to decorate the cookies, I can’t be bothered to re write how to do this. Cruz over to The Sweet Adventures of Sugarbelle she breaks it down really well!
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