Gluten Free Gingerbread Biscuits
Gingerbread biscuits are great all year round. You can cut them out to any shape you want and decorate them as you wish. The shape and colour of decorations can easily reflect the celebration. Happy baking!
Credited to: Coeliac UK
Kcal: 269.6
Difficulty: Pretty easy
Serves 8
10 mins prep
30 mins cooking time
Ingredients
- 90g butter
- 90g light muscovado sugar
- 1 egg, beaten
- 225g plain gluten-free flour*
- 1 tsp baking powder*
- ½ tbsp ground ginger
- 1 tsp mixed spice
For the decoration
- Two broken hard-boiled sweets coloured and clear*
- 50g icing sugar
- 1 tbsp sprinkles*
Notes: * Search our online food and drink information for suitable products
Method
- Pre-heat the oven to 180C / 350F/gas mark 4.
- Cream the butter and sugar together, gradually add the beaten egg. Sift the gluten-free flour, baking powder, ginger, and mixed spice and fold into the egg mixture. Turn out of the bowl and knead for 5 minutes. Wrap in cling wrap and rest for 30 minutes
- Place the dough between greaseproof paper and roll it to about 3 to 4 mm thick. Then cut out using any shape cutter you wish. Place the shapes on a baking sheet. This is when you can cut holes in the gingerbread shape to be filed with broken hard boiled sweets.
- Bake in a preheated for 8 minutes. Remove from the oven and place the broken boiled sweets into the holes. Return to the oven for a further 7 minutes. Once baked, remove from the oven and place on a cooling tray. If you are not using boiled sweets, you can just bake for 15 minutes.
- Mix the icing sugar with water to a thick paste and then place that into a piping bag.
- Decorate the ginger biscuits, leave to set for 30 minutes to 1 hour.
Nutritional information per serving
Kcal
269.6
Fat
10.1g
Carbs
31.1g
Protein
5.8g
Fibre
0.2g
Sugars
15g
