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Gingerbread cookies gluten11/14/2023 ![]() ![]() ![]() Once your cookies are baked, allow them to cool on the tray for 5 minutes before cooling on a wire rack.Bake your cut cookies for 10-12 minutes or until the edges are set.You can also roll out the dough and chill it to make it easier to cut with your cookie cutters. If your cookie dough becomes too soft to handle, pop it back into the fridge or freezer to firm up.Cut out with cookie cutters and transfer to your lined baking sheets. Ingredients 4 cups gluten-free all-purpose flour mix (we use 1 cups brown rice flour, 1 cups millet flour, 1 cup tapioca flour, and 2 tsp.Roll your dough between two pieces of baking paper, rolling to about 1/2 cm or 1/4 inch in thickness.Line 4 baking sheets with baking paper and set aside. Refrigerate for at least 1 to 2 hours until cold and firm. Free from the 14 top common allergens, and safe for most families to share. When your dough is almost finished chilling, preheat your oven to 180C/355F. Tip the gingerbread dough onto a sheet of clingfilm/baking paper and wrap tightly into a ball. Making Cookie Dough In a medium bowl combine margarine, molasses, brown sugar and vanilla.Shape your dough into a round disc (it will be quite soft), wrap with plastic wrap or baking paper and chill in the fridge for an hour (you can even chill it overnight if you want to make the dough in advance).Sift in your flour and cocoa powder, mixing until a soft dough forms. Ground almonds, candied citrus zests and marzipan make these gluten free gingerbread cookies the ultimate Christmas treat.Add in your golden syrup and spices, mixing until combined. Regular gingerbread cookie recipes you find online will have processed white flour and processed refined sugar. In a mixer, beat your butter and sugar until light and fluffy. Normally, gingerbread is not gluten-free.
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