Gluten free gingerbread
I hope you’ve had a wonderful Christmas? Mine was fabulous and included a decadent seafood lunch at La Brasserie du Grand Chêne, more champagne and dessert with gorgeous friends, followed by an early night. All that eating and socialising is exhausting! Our planned morning Skype call with our family in Australia was postponed by a day due to a boomerang accident on the beach that resulted in a brief hospital visit (seriously… can you get any more stereotypically Australian?!). Note: both the boomerang and the person it hit are ok.
Whilst we were a little sad not to be spending this Christmas in Australia surrounded by family, it’s been lovely to spend some time at home and we’re feeling wonderfully relaxed. We head back to Australia every two years for Christmas and have commenced counting down to next years!
I was spoiled unbelievably by Santa aka DM who gifted me with a new Celine wallet and a medium Wacom Intuos 5 tablet. I played Santa to DM and provided him with a new dressing gown as well as a Google Nexus 7 tablet and a matching Hard Graft Tab iPad Mini Case (it also fits the Nexus 7). So it was rather a luxurious and gadgety Christmas! Was Santa nice to you?
In the days leading up to Christmas I had an insatiable desire to make the house smell Christmassy and decided we needed Gingerbread! But I’d never made gluten free gingerbread before. Sasha (aka Liberty London Girl) had posted her recipe for Gingerbread tree decorations and I decided to adapt it so it was gluten free and used ingredients I had on hand and am able to get a hold of in Switzerland. I also increased the quantity so it made 150% of the original recipe. This would give you enough dough to make a good sized Gingerbread house if you wanted to make one (I ran out of time to make one this time).
The cookies came out fabulously, just the right combination of crunchy and a little soft in the middle. With the result that the batch I made is diminishing rapidly. Here’s my adjusted recipe.
- 115g Muscovado sugar (brown sugar being near impossible to get hold of in Switzerland)
- 3 tablespoons of golden syrup (with copious thanks to Meriel who provided me some from her stash)
- 1 1/2 tablespoons of honey (I didn’t have access to molasses or treacle)
- 1 1/2 tablespoon water
- 145 grams of butter cubed
- 1 1/2 teaspoons of cinnamon
- 1 1/2 teaspoons of ground ginger
- 1/2 teaspoon of ground cloves
- 1 teaspoon of freshly grated nutmeg
- grated rind from 1 lemon
- 3/4 teaspoon bicarbonate of soda
- 335 grams of sifted gluten free flour of your choice
- 3 grams of guar gum
Pre-heat your oven to 180 degrees celsius.
In a large saucepan combine the sugar, zest, cinnamon, ginger, cloves, nutmeg, water, honey and golden syrup. Over a medium / high heat, bring the mixture to the boil.
When boiling remove from the heat and add the bicarbonate of soda and cubed butter, stirring until well combined.
Add the combined flour and guar gum in 4 batches, stirring well after each addition. It should come together into a dough at this point, but it will still be very soft.
Wrap it in cling wrap and refrigerate the mixture for at least an hour.
Roll out the dough on baking paper using a lightly floured rolling pin to about 5 mm thick. And using your cutters, cut into desired shapes. Place onto a baking paper lined baking sheet. Cook for 8 to 10 minutes or until lightly browned.
Allow to cool on a baking rack.