Gluten Free | Low FODMAP
Makes 32 small cookies
This is my gluten free gingerbread recipe I’ve been making for years! This is a Low FODMAP version as I’ve swapped out the molasses for golden syrup.
I always package a handful of cookies into a cellophane bag and tie with red twine or ribbon and gift these to family and friends across the Christmas season.
150g butter, softened
¾ cup brown sugar
2/3 cup golden syrup
1 teaspoon vanilla extract
3 ½ cups gluten free flour + additional for rolling
1 teaspoon baking soda
½ teaspoon salt
2 ½ tablespoons ground ginger
2 ½ tablespoons ground cinnamon
½ block (50g) Lindt dark chocolate
Beat butter and sugar in a mixer on medium speed until completely smooth and creamy. I used my Kitchen Aid with a paddle attachment.
Add the in egg, vanilla and golden syrup and beat on high speed for 2 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the flour, baking soda, salt, ginger, cinnamon and mix on low speed until well combined.
Roll dough into a ball on a floured bench then wrap it tightly in plastic glad wrap. Chill the dough for 1-2 hours to increase firmness.
Preheat oven to 180°C. Line 2 large baking trays with baking paper.
Remove cookie dough from the refrigerator. Sprinkle the bench with flour as well as your hands and the rolling pin.
Roll the dough out then use a gingerbread cookie cutter to cut the dough into shapes. Place cookies 2 centimetres apart on the baking trays.
Re-roll dough scraps until all the dough is shaped.
Bake cookies for 10-12 minutes or until golden brown.
Transfer baking paper with cookies on them onto the bench.
Break the chocolate into small pieces and place into a small saucepan over very low heat until melted. I used the Lindt 85%.
Using a spoon drizzle the chocolate over the cookies. Let the chocolate set and cookies cool.
Place 5-6 cookies in cellophane bags. Seal then tie a red Christmas ribbon around the bags. Take these with you as gifts for Christmas Day!
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