Wednesday, 22 December 2010

Gluten free Christmas gingerbread

So today I have spent mostly making gingerbread in various festive shapes!

The kids had great fun icing them (and made a lot of mess!) - I wonder how long they will stay in the biscuit tin for?

The recipe I use is just a blend of GF white bread flour (350g), 1 egg, 5 tablespoons of honey, 100g unsalted butter, 50grams of castor sugar, dark brown soft sugar and 3 teaspoons of ground ginger (we like it spicy!), all mixed up into a sticky dough and then baked at 180c until nice and golden brown.

I think (if the icing was neater!) they would make a lovely Christmas gift wrapped up in cellophane with a pretty bow (now there's an idea for next year's teacher gifts!).

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