These dark and spicy gluten-free gingerbread biscuits are to die for, or at least to bake for. It’s one of those times when not using wheat and egg actually gives better results anyway – so it’s a win-win situation.
Why not try these and tell me how you get on. Perhaps try variations on the theme too for added spice!
- 1 tsp egg replacement in 1 tbsp cold water
- 100 g/3.5 oz dark brown sugar
- 2 Tbsp almond butter
- 3 Tbsp black treacle
- 75 g/2.5 oz non dairy margarine(Stork), softened
- 3/4 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 tsp baking powder
- 200 g/7 0z gluten free flour
- Add softened margarine, treacle, almond butter, brown sugar, salt, spices, baking powder, and egg replacement to a large bowl and beat on low with a mixer, or vigorously whisk.
- Add gluten free flour to the wet ingredients and stir with a wooden spoon. Stir until well combined. Your dough should hold its shape when pressed, but not feel dry.
- Cover and chill dough for at least one hour, preferably overnight.
- Preheat oven to 180C/160 Fan/350F/ Gas Mark 4
- Line 2 large baking trays with baking parchment or greaseproof paper
- Take a tbsp of the mixture and roll into a ball then flatten slightly and put on baking tins Repeat until dough is used up
- Bake for 8-10 minutes and remove from oven.
- They'll continue firming up as they sit on the pan. Let rest on the pan for 2-3 minutes, then transfer to a cooling rack.Once cooled, decorate with frosting or sprinkle with powdered sugar
- They will keep if stored, covered for several days or can be frozen.