I know, everyone is doing gingerbread biscuits but it is Christmas time afterall. So here is our families take on gingerbread biscuits. Our 9yo daughter made these with just a little bit of help from me. She got the idea after watching Jooles Oliver on Jamie Oliver’s Family Tube channel. Together we adjusted the ingredients to suit where our palate is at with sugar, with the spices and to make them gluten free. These are going to be the biscuits we leave out for Santa with a glass of milk.
Ingredients
- 130g butter
- 3 tablespoons rice malt syrup
- 50g rapadura sugar
- 300g gluten free plain flour
- 1/2 tspn cinnamon
- 1/2 tspn nutmeg
- 3 tspns ginger
- 1/2 tspn bicarb soda
Method
- Preheat oven to 180 degrees
- Over low heat, melt butter with rice malt syrup and rapadura sugar until the syrup and sugar dissolve. Avoid the mixture bubbling
- Put all other ingredients into a bowl, and mix well with a fork or whisk
- Pour wet mixture into the dry
- Stir well to combine. When it gets difficult to stir, use your hands to form the mixture into a dough ball – be careful as the mixture may still be hot
- Cut dough ball into quarters
- Take one quarter and roll it out on some baking paper. You want the dough to be about 1/2 cm thick
- Use your cookie cutter to make whatever shapes you want, then place the biscuits onto a baking tray. Do this for the rest of the balls of dough (alternatively you can freeze the dough)
- Place in oven and cook for 10 minutes until golden
If you’re looking for a last minute Christmas gift, why not make a big one of these and decorate it with icing, nuts, cranberries and coconut flakes. We simply made them in different shapes and put sprinkled some icing sugar on them.