Gluten-Free Gingerbread Men
These gingerbread men are crisp around the edges, slightly soft in the centre when fresh, and perfect for decorating. The dough is easy to roll and holds its shape well when chilled. Makes 18–24 medium gingerbread men
Ingredients
- 310 g The Bakermans Gluten-Free Plain Flour
- ½ tsp xanthan gum optional but recommended for cut-out biscuits
- 1 tsp bicarbonate of soda
- 100 g unsalted butter softened
- 100 g soft dark brown sugar
- 50 g golden syrup
- 1 medium egg yolk
- ¼ tsp fine salt
- 1 tsp vanilla extract
Spices
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves optional
Instructions
Make the dough
- Whisk together the flour, xanthan gum (if using), bicarbonate of soda, spices and salt.
- In another bowl, cream the butter and brown sugar until smooth. Beat in the golden syrup, egg and vanilla.
- Gradually mix in the dry ingredients until a soft dough forms.
- Dough CheckBefore chilling, the dough should be soft but hold together in a ball. After an hour in the fridge it should be firm enough to roll without sticking heavily to the work surface. If it is still very sticky, knead in 1 tablespoon of Bakermans Plain Flour at a time until it reaches the right consistency.
- Flatten into a disc, wrap and chill for at least 1 hour. This makes the dough much easier to roll.
Cutting and Baking
- Line two baking trays with baking paper.
- Lightly dust the work surface with a little Bakermans flour and roll the dough to about 5 mm thick.
- Cut out gingerbread men and transfer carefully to the prepared trays.
- Chill the cut biscuits for 10 minutes before baking to help them keep their shape.
- Preheat the oven to 170°C fan (190°C conventional).
- Bake for 8–10 minutes for small biscuits or 10–12 minutes for larger ones. The edges should just begin to darken.
- Allow to cool on the tray for 5 minutes, then transfer to a wire rack.
- Decorate once completely cold with icing, chocolate or sweets.
Storage
- Store in an airtight tin for up to one week. They also freeze well for up to three months.
Notes
For a deeper, more traditional flavour, make the dough a day ahead and keep it in the refrigerator overnight. The spices mellow and blend beautifully, giving the gingerbread an even richer taste.
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