I’ve gone loco for ginger lately, as mentioned yesterday in my gingerbread oatmeal post!
Well, I decided to take it up a notch today, and make the real thing! Well the real thing minus wheat, corn and eggs..of course 🙂
The end results were so tasty and the texture of the biscuits were moreish, they were definitely a crowd pleaser in my house with my brother saying this was one of his favourite recipes I’ve made – joy!
The dough was quite fiddly (but this could also be attested to the fact that the weather was 39 degrees today in Brisbane..I don’t blame my gingerbread men from feeling a bit of heat exhaustion like the rest of us!).
(The right hand corner one is really enjoying the 39degrees today!)
I also made different shape ones too, as shown below. I think gingerbread is a great homemade gift for loved ones around Christmas, I’ve already starting giving away mine to friends and family members! I would love to hear in the comments if anyone has any other homemade Christmas ideas that they like to do!
I did a little research into the background of gingerbread men, and discovered that it was first made into figures in the 16th century. Queen Elizabeth I is credited with the first gingerbread men – she favoured important guests with a gingerbread molded to look like them! (I’m not complaining about following in the footsteps of royalty, heh!)
Hope you all keep enjoying the holiday season!
Gluten-free and Egg-free Gingerbread Recipe
Makes 20 (Will vary on size of cutter, and also, if you choose to do different shapes!)
- Melted butter, to grease
- 125g butter, at room temperature
- 1/2 cup (firmly packed) brown sugar
- 1/2 cup golden syrup
- 1tablespoon ground flaxseed, mixed with 3 tablespoons water to create ‘flaxegg’
- 2 1/2 cups gluten free flour (for my go-to recipe mix, click here!)
- 1 tbs ground ginger
- 1 tsp cinnamon
- pinch nutmeg
- 1 tsp bicarbonate of soda
- Gluten free flour, to dust
- 1 cup pure icing sugar, sifted
- food colouring (I use an all natural one made from fruit colouring and no preservatives!)
- Preheat oven to 180°C. Brush 2 baking trays with melted butter to lightly grease.
- Create your flaxegg by mixing the flaxseed with the water, set aside for 10-15minutes.
- Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
- Add the golden syrup and flaxegg and beat until combined.
- Stir in the flour, ginger, cinnamon, nutmeg and bicarbonate of soda. Turn onto a lightly floured surface and knead until smooth.
- Using your hands, bring the dough together into a ball.
- Divide the dough in half. Place one piece of dough between two large sheets of baking paper and roll out until 4-5mm thick. Leave dough between sheets of baking paper and put in the refrigerator for at least 30 minutes. Repeat the rolling and chilling with the second piece of dough.
- Once dough is cold and firm, remove from refrigerator or freezer, transfer to kitchen bench and remove top sheet of baking paper. Working quickly, use a gingerbread man cutter or cutter of choice to cut shapes from the dough.
- Transfer dough shapes to the greased baking tray, placing them about 3cm apart.
- Bake the biscuits one tray at a time and bake in oven for 10 minutes or until brown. When you pull gingerbread men out of the oven, let them sit for five minutes before removing them from the pan and transferring to a wire rack to cool.
- To make the icing: mix icing sugar with 1 tablespoon of water, or enough to create a stiff icing. Place drop of food colouring of choice.
- Place prepared icings in a small plastic bag and cut a small hole in a corner. Pipe icing over gingerbread men to decorate.