Allergy free gingerbread biscuits recipe

Ingredients

• 1¾ cups Orgran plain flour
• ¼ cup Orgran gluten free gluten
• 1 tsp baking powder
• ½ tsp bicarb soda
• ¼ tsp salt
• 1 tsp cinnamon
• ⅛ tsp ground cloves
• 1½ tsps ground ginger
• ⅛ tsp allspice
• 2 tsps Orgran No Egg whisked with 80mls water until thick, or 1 large egg (if possible)
• ½ cup brown sugar
• 2 tbsps molasses
• 2 tbsps maple syrup

Icing

• 1 cup icing sugar
• 1½ - 2 tbsps lactose free milk or water
• 3 drops vanilla essence

Method

• Preheat the oven to 180°C.
• Line two baking trays with grease-proof paper or aluminium foil.
• In a large bowl, combine the flour, baking powder, bicarb soda, salt, cinnamon, cloves, ginger, and allspice.
• In a separate bowl, blend the No Egg mixture or egg, sugar, molasses and maple syrup, beating until creamy.
• Add the dry mixture about bit at a time, beating gently until just blended.
• Using a rubber spatula, continue stirring until the dough comes together and separates cleanly from the inside of the mixing bowl.
• Squeeze and press the dough until firm and smoothly textured and stop immediately once the dough is smooth. Do not knead as there is no real gluten.
• Place the dough on a single sheet or cling wrap.
• Roll out the dough until it is about a ½cm thick, keeping the rolling pin as clean as possible throughout to prevent the dough from sticking (a marble rolling pin is best).
• Once rolled, use cookie cutters to cut the dough into shapes.
• Space the cookies at least 2cms or so apart on the baking trays.
• Bake for 10 minutes.
• Remove the cookies from the oven and allow them cool on the pan for 5 minutes.

Icing

• In a bowl, mix the sugar with the milk or water, adding a bit at a time, until very smooth. Stop adding milk once the desired consistency is achieved (soft enough to pipe).
• Decorate the cookies by piping using icing piping equipment or a plastic bag with a corner snipped off.
• Allow the icing to dry on the cookies before serving.