Gingerbread / Spice Cookies (Allergy Free)

Gingerbread cookies

Gingerbread cookies

Ingredients

  • 2 cups plain flour (I have also used Healtheries GF Bread Mix)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • 2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 150g butter or allergy free spread (I use Nuttelex)
  • 3/4 cup brown sugar
  • 2 – 3 Tbsp Maple Syrup or Golden Syrup
  • Drop vanilla
  • Pinch salt

Note: These make a light more-ish spices gingerbread cookie (as opposed to one denser and chewier). Maple syrup will provide a more delicate flavour, golden syrup a more traditional one. The flavour notes are easy to experiment with, you can add more ginger and a pinch of nutmeg. I’ve made these a lot as my daughter loves them and this is her favourite combination.

Allergies: dairy free*, gluten free*, soy free, egg free, nut free.

Directions

  1. Cream ‘butter’, sugar, maple (or golden) syrup, and vanilla.
  2. Add flour, baking soda, baking powder, salt, and spices.
  3. Knead everything together. It will gradually turn from breadcrumbs to a soft cookie dough. Add a little water if you need to but just a tablespoon at a time.
  4. Refrigerate for 30 – 60 mins. You can leave it in a ball or roll it out. It’s tempting to try cutting it but (and I speak from experience) it doesn’t work very well at room temperature.
  5. Preheat oven to 180’C while rolling out the cookies.
  6. Place cookies on a baking sheet / lightly oiled baking tray.
  7. Bake for 12-15 mins.
  8. Take out from oven and allow to cool briefly before placing on cooling rack to continue cooling.

Tip: If you want a fancy (and easy) dessert reserve some of the cookie dough. Serve balls of French vanilla ice cream with little balls of cookie dough and a warm gingerbread cookie.

Note: These cookies are soft coming straight out of the oven and will harden overnight. They are delicious either way. They also freeze well.

Gingerbread cookies with chocolate icing

Gingerbread cookies with chocolate icing

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