Is it even Christmas without gingerbread cookies?
These are soft, chewy cookies with a bite and as a bonus gluten free.
Such a great recipe to get your little ones involved too.
15 mins
+ 40 mins (Icing)
15 mins
Makes 20 Biscuits
Ingredients
420g Gluten Free Flour
1 Tsp Ground Cinnamon
2 Tsp Ground Ginger
½ Tsp Ground Nutmeg
1 Tsp Bicarbonate Soda
½ Tsp Himalayan Salt
120g Coconut Oil, softened
100g Brown Caster Sugar/Coconut Sugar
145ml Maple Syrup
1-2 Tbsp Water (If needed)
2 Tbsp Ground Flaxseed
4 Tbsp Water
1/2 Cup Icing Powder
1 Tbsp Milk
Method
1. Mix the flaxseed and water and set aside in the fridge to activate.
2. Mix all the dry ingredients.
3. Cream the softened coconut oil and sugar.
4. Mix in the maple syrup and flaxseed egg.
5. Add in the dry ingredients and combine into a dough.
6. Add water if the dough it too crumbly.
7. Wrap up and place in the fridge for 30 mins.
8. Preheat the oven at 180C and line baking tray.
9. Split the dough in half and roll to ¼ inch height.
(Roll between two sheets of greaseproof paper, initially it will be hard because of the coconut oil, start by pressing down and then eventually roll out).
10. Cut out shapes and bake for 10-14 mins until slightly risen and brown.
11. Allow it to cool.
12. Mix the icing sugar and milk (add a flavouring if you want) and pipe on decoration onto the cookies.
