GLUTEN-FREE GINGERBREAD GIRLS HIT TOWN FOR CHRISTMAS
Apparently it was Queen Elizabeth I in medieval England who came up with the idea of the gingerbread man when she wittily had ginger-flavoured biscuits baked to resemble various lords and legends she’d invited to the royal court for dinner.
Very merry.
Since then gingerbread men, and their houses, have somehow become associated with Christmas. But surely it’s time, after all these years, to celebrate some gorgeous Gingerbread Girls instead?
Sweet, spicy and charming, our girls are up for a good time and always ready to party.
Of course, if you prefer your gingerbread as stars or hearts or good old-fashioned men, that’s up to you.
We, however, say - Go Girl.
Jan
GLUTEN-FREE HAZELNUT GINGERBREAD
Makes 35-40 Gingerbread Girls
190 gm hazelnut meal
210 gm Revenge No.2 Gluten-free Almond Plain Flour Mix (or your preferred gluten-free plain flour)
1 teaspoon gluten-free baking powder
½ teaspoon bicarb soda
2 teaspoons ground ginger
1 teaspoon mixed spice or cinnamon
Pinch of salt
125 gm unsalted butter, softened
100 gm brown sugar
90 gm golden syrup or molasses
1 egg, beaten
Preheat oven to 170°C. Line 2 large oven trays with baking paper.
In a large bowl mix hazelnut meal, flour, baking powder, bicarb soda, spices and salt and whisk together.
Cream together butter and brown sugar. Add golden syrup and egg and mix well.
Add dry ingredients and mix to make a dough.
Divide in two and form into flat discs. The mixture will be quite sticky so use a little extra gluten-free flour to coat. Refrigerate dough for 1.5 hours.
Place a disc of dough between two sheets of baking paper, scattering with extra gluten-free flour if necessary and roll to a thickness of 5mm.
If dough becomes hard to handle return to the fridge to firm up.
Cut gingerbread shapes of your choice with a cookie cutter and transfer to baking trays leaving 2cm between biscuits.
Bake for 10 minutes and turn the trays front to back for even cooking.
Bake for another 8 - 10 minutes, checking to be sure they don’t burn.
Collect the loose dough and re-roll. Cut more shapes until all dough is used then bake another tray.
Leave gingerbread to cool on trays then decorate with Royal Icing.
Royal Icing
1 egg white
180 gm pure icing sugar, sifted
1 teaspoon lemon juice
Whisk the egg white in a bowl until frothy. Gradually add icing sugar, whisking until smooth. Add lemon juice and stir to combine.
Spoon into a piping bag or use snap-lock bag and snip off a small corner. We’ve dressed the girls in their pearls, frocked up to party, but do have some fun decorating as you like.
Allow 15 minutes for the icing to set.