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Gluten-free gingerbread

• Cate Walton

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Makes 20 x 7cm stars (350g gingerbread)

Easy

Prep: 40 mins

Cook: 12 mins

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These gluten-free ginger gingerbread biscuits look beautiful decorated with white icing. Pack into paper bags for a gift, or hang on the tree with ribbon

Gluten free

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Try our gluten-free gingerbread, then check out our gluten-free mince pies, gluten-free Christmas cake, gluten-free Christmas pudding and more gluten free Christmas recipes.

For more variations on this classic festive biscuit, try our gingerbread cupcakes, gingerbread latte, gingerbread pie and classic gingerbread.

Recipe tips:

• To make these dairy-free, swap the butter for a vegan spread or rapeseed oil.
• To get ahead, chill the dough in the fridge overnight. Leave at room temperature for 20 mins before rolling to allow it to soften slightly.

HOW TO STORE GINGERBREAD

Store in an airtight container for up to one month.

HOW TO SERVE GINGERBREAD

Serve dipped in chai tea or hot chocolate for extra winter warmth.

Gluten-free gingerbread recipe

Ingredients

Nutrition

• 70g golden syrup

• 1 orange

  zested

• 100g soft dark brown sugar

• 100g unsalted butter

  cubed

• 1 tbsp ground ginger

• 2 tsp ground cinnamon

• ½ tsp bicarbonate of soda

• 1 egg

  lightly beaten

• 250g plain gluten-free flour

  plus extra for dusting

• 1 tsp xanthan gum

• 100g icing sugar

  (optional)

Nutrition: per serving

• kcal115
• fat4.5g
• saturates2.7g
• carbs17.5g
• sugars7.6g
• fibre0.4g
• protein1g
• salt0.1g

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Method

• step 1

  Put the golden syrup, orange zest, sugar, butter, ginger and cinnamon into a large pan over a medium heat for 5 mins, stirring occasionally, until the butter has melted and the sugar has dissolved, taking care not to bring the mixture to a rolling boil. Remove from the heat, add the bicarbonate of soda and stir to combine. Leave to cool for 5 mins, then mix in the egg before sifting over the flour and xanthan gum. Beat with a wooden spoon until you have a smooth, glossy dough. It will be quite soft at this point, so leave to firm up in the pan for 10 mins, before shaping into a disc, wrapping in baking paper and chilling in the fridge for 1 hr or until firm enough to roll.

• step 2

  Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking paper.

• step 3

  Lightly dust a clean worksurface with flour and roll out the dough to 5mm thick. Cut the dough into festive shapes using a cutter of your choice, then arrange on the lined baking trays, evenly spaced apart. Re-roll until the dough is used up. Bake for 10-12 mins or until evenly golden. Cool fully on the baking tray. To make the icing, mix 100g of icing sugar with 1-2 tbsp of water until smooth. Spoon into a piping bag and pipe onto the cooled biscuits or dust with icing sugar, if you like.

Discover more of our best Christmas baking recipes

Authors

Cate Walton

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