Easy Gluten-Free Gingerbread Cookies

Name: Easy Gluten-Free Gingerbread Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16
Ingredients: 225 g gluten-free plain flour; 100 g dark muscovado sugar; 100 g salted butter; 3 tbsp golden syrup; 1.5 tbsp ground ginger; 1 tsp ground cinnamon; 0.5 tsp bicarbonate of soda; 50 g icing sugar; 2 tbsp water

These festive gluten-free gingerbread cookies are perfectly spiced with ginger and cinnamon, offering a classic snap and a soft, chewy center. Ideal for holiday baking, they are easy to cut into fun shapes and decorate with simple icing.

Servings16 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

gluten-free plain flour
225 g
dark muscovado sugar
100 g
salted butter
100 g
golden syrup
3 tbsp
ground ginger
1.5 tbsp
ground cinnamon
1 tsp
bicarbonate of soda
0.5 tsp
icing sugar
50 g
water
2 tbsp

Step-by-Step Instructions

In a small saucepan, combine the salted butter, golden syrup, and dark muscovado sugar. Heat gently over low heat, stirring occasionally, until the mixture is completely melted and smooth. Set aside to cool slightly.

In a large mixing bowl, whisk together the gluten-free plain flour, ground ginger, ground cinnamon, and bicarbonate of soda until well combined.

Pour the warm melted butter mixture into the dry ingredients. Stir with a wooden spoon to combine, then use your hands to bring the mixture together to form a soft dough. Note that the dough will be soft at this stage but will firm up in the fridge.

Place the dough on a sheet of greaseproof paper and shape it into a rough rectangle. Place a second sheet of paper on top and roll the dough out to a thickness of approximately ½ cm. Transfer the flat dough (still between the paper) to the fridge for 1 hour and 30 minutes to set.

Preheat your oven to 190°C (170°C fan/gas mark 5). Line a large baking tray with non-stick baking parchment.