Gluten Free Gingerbread
4 servings
90 minutes
Gluten-free gingerbread cookies are the embodiment of the aroma of winter holidays and warm family evenings. Their history dates back to ancient European traditions of baking spiced sweets filled with honey and spices. These cookies have a rich flavor where the sweetness of honey harmonizes with the warmth of cinnamon, ginger, and nutmeg, while black pepper adds a slight spiciness. Thanks to the gluten-free mix, they are perfect for those on special diets. The dough is elastic and easy to work with, while the finished baked goods are soft inside and crispy outside. They complement a cup of hot tea or coffee beautifully and make a wonderful decoration for the festive table. They can be decorated with icing, turning them into true works of art that not only please the eye but also delight the taste.
1
Mix room temperature butter with sugar in a bowl until smooth. Crack in an egg and add honey or syrup. Add spices (adjust to taste). Mix well.
- Butter: 50 g
- Sugar: 20 g
- Chicken egg: 1 piece
- Honey: 125 g
- Ground cinnamon: 0.5 teaspoon
- Ground ginger: 0.5 teaspoon
- Nutmeg: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
2
Add flour to the mixture in small batches, mixing each time with a spatula or by hand. Continue adding flour until the dough becomes manageable and forms a good ball without sticking to your hands.
- Gluten-free flour blend: 300 g
- Baking powder (raising agent): 0.3 teaspoon
3
Wrap the dough in plastic wrap and refrigerate for an hour (or overnight).
4
Place part of the dough on parchment, cover with another piece of parchment on top, and roll out to a thickness of about 5 mm. You can cut out shapes.
5
Gather the dough scraps into a ball again and roll it out. Do not let the dough heat up too much.
6
Place the cut-out shapes on a baking sheet and set the oven to 180 degrees. Bake for 7 to 15 minutes. When the sides and bottom start to brown, the gingerbread is ready for decorating.
- Gluten-free flour blend: 300 g