Adapted from a recipe found several years ago in a Delicious Christmas Edition. Can’t find the original so not sure who to credit. It’s super popular in our house – the word LOVE is thrown around with abandon when the jars are stocked full of it. Cute shapes and Xmas spirit help. 100% sugar and gluten free and very low grain, the real flavor punch comes from the butter and fresh ginger.
FESTIVE GINGERBREAD BIKKIES
*Gluten free + refined sugar free.
INGREDIENTS
185g unsalted butter
1/3 cup rapadura
1 egg
1 tbs freshly grated ginger
1/3 cup rice malt syrup
½ cup millet flour
½ cup rice flour
80g quinoa flour
80g chickpea flour
1 tsp baking soda
½ tbs cinnamon
½ tbs ginger powder
½ tbs allspice
¼ tsp nutmeg
METHOD
Beat butter and sugar until thick and pale. Add egg and fresh ginger and mix well. Add rice malt syrup and mix until just combined.
Meanwhile sift all flours, baking soda and spices together in a mixing bowl. Add flour mix to the butter mix ½ cup at a time, beating well after each addition.
Once all is well combined shape dough into a ball and enclose in plastic wrap. (it will be a little sticky, this the reality of GF flour mixes).
Leave for at least 1 ½ hours in the freezer.
Preheat oven to 180 degrees Celsius and line at least 3 trays with baking paper (you will be rotating these frequently for each fresh batch).
Roll out sections of cold dough on a well-floured surface to desired thickness (we prefer them quite thin). (Cut portions off and keep remainder in the freezer as you rollout the dough and cut out shapes. As the dough warms, send it back to the freezer and take out another cold piece as required). Bake for approximately 7 mins before turning 180 degrees for another 3 mins or until just golden. Batch will make approx. 60 biscuits depending on thickness.