There are just some things that mean Christmas is only just around the corner. No I’m not talking about when all the shopping centers start playing Christmas carols or even when Santa appears in our malls. It’s that moment, when the tree is up and decorated, when the Christmas carols are playing softly in the background and you smell this heavenly scent wafting from the kitchen. The smell of spices and warmth, ginger and goodness. That smell, in my mind, means it’s officially Christmas. That smell can only be from my Gluten Free Gingerbread cookies.
I have to admit, with all the craziness that’s been going on in our lives lately, I was not overly enthused about putting up my tree. We finally moved into the “dream house” only a week ago and everything is all chaos and packing boxes. Dust and yellow sand are everywhere and there’s no where near enough coffee.
Eventually I admitted defeat and put it up, though it took me a whole 3 days to finish off decorating it. Which, if you know me, is pure freaking craziness! I love Christmas! And normally it only takes a mere hour or two to complete the job. Once it was done though it did start to feel a little more festive. Something was still missing though!
So I dove right into the kitchen. Knowing that, as usual, that would be where I would find my zen. A couple hours later and the whole house was smelling of freshly baked gluten free gingerbread, shortbread and truffles. Throw in the obligatory carols and twinkling lights and I finally felt my Christmas cheer set in. Thank Christ. I so did not want to be the Grinch this year!
Gluten Free Gingerbread That Works!
Whether you like your gingerbread cookies in a circle, as a gingerbread man or a house, this recipe will do the job! In fact these gluten free gingerbread cookies are the perfect density for a Cookie Stamp Co too! Which just so happened to be on my wish list this year! Seriously, head over and check their range of custom cookie stamps out, they are so friggin cute. I will be needing way more than one though, that’s for damn sure!
The best part though, is that this recipe is fully customisable depending on what you’re doing. Bake them as is (recipe below) for the perfect standard cookie or if you’re making little men or using a stamp. But if you want to make a gluten free gingerbread house?! Then all you need to do is bake your slabs of gingerbread for 10-12 minutes instead! Easy! Well, the baking part that is!
A Gluten Free Christmas
Ever since I went gluten free there are few things I miss more than baked Christmas goodies. That simply comes back to the fact that I’ve never been able to master them and get that true feeling of Christmas back (…you know, in my stomach!). I just knew, once I perfected these gluten free gingerbread cookies that I would have to share them all with you. Because I know so many of you are in the same position! After much tinkering and changing and many, many (seriously, MANY!) batches of different flavours and mixture types I finally found a way to make gluten free gingerbread taste just like I remember. That perfect mix of chewiness and softness, with a perfectly balanced zing of ginger.
So, if like me, you’ve been dying to get your hands on the perfect gluten free gingerbread cookie. Or maybe you just need a little extra injection of Christmas spirit.
Either way these cookies are for you!
For more easy and delicious Gluten Free Christmas recipes check out my new eBook, A Very Merry Gluten Free Christmas!
There really is nothing better, in my mind, than a house full of love, family and the smell of gingerbread at this festive time of year!
What scents bring Christmas to life in your home?
Deliciously Chewy Gluten Free Gingerbread Cookies
- 60 grams Butter
- 100 grams Golden Syrup
- 100 grams Softly packed Brown Sugar
- 1 1/2 cups Gluten Free Plain Flour *see notes below
- 1/2 tsp Ground Cinnamon
- 1 tsp Ground Ginger
- 1/2 tsp Bicarbonate Soda
- 25 grams Crystallized Ginger finely diced - optional extra
- In a small saucepan add the butter, golden syrup and brown sugar and place over a low heat. Be sure to keep an eye on it as you don’t want the mixture bubbling or boiling over. Simply give it a littler stir every so often.
- Once all of your ingredients are melted together give them a good stir to ensure no lumps of brown sugar are left behind, then remove from the heat and let it sit so as to completely cool down. You’ll know your syrup is ready when it starts to thicken and form a caramel type consistency and is cool enough to touch.
- In a large bowl place your flour, cinnamon and ginger powders and bicarbonate of soda and stir to combine. Set aside.
- Now take your golden sugary concoction and pour it into your flour and start mixing well.
- *Optional Extra* Finely dice up the crystallized ginger (if you want to add it in) and add it into your dough. Work it through with your hands to get an even distribution.
- Turn your dough out onto a piece of cling wrap and wrap tightly. Place into the fridge for 30 minutes to set. Once chilled, your gingerbread dough will have firmed up somewhat and it will make rolling and cutting your cookies out so much easier.
- Sprinkle a little extra GF flour onto a large piece of baking paper and roll out your dough with a well-floured rolling pin until it’s about 1/2cm thick. Then cut out your cookies using whatever shape you like, just be sure to dip your cutters in flour first to stop them from sticking!
- Continue to cut and roll your cookies until you have used all of your dough. Leave them on the tray where they are and place straight back into the fridge to set for 1 hour. They can sit quite closely to each other as they won't spread much once cold.
- Pre-heat your oven to 180º Celsius and once hot, pop those trays of cookies straight from the fridge into the oven. Bake for 8-10 minutes or until the outside edge and tops of the cookies are just slightly starting to brown.
- Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully. Now sit back and enjoy those Christmassy aromas and tastes!
- Flour Choices - Not all store bought Gluten Free flour blends are made equal. Where ever I specifically recommend a brand it's because none of the others have worked well (in my experience). For my Gluten Free Gingerbread I recommend using the Well and Good Gluten Free Plain Flour (with Quinoa and Calcium). It works so dang well! Orgran brand also does OK, but I definitely recommend Well and Good, which is available at most IGA's.
- I like to do a mix of traditional gingerbread men and different Christmas shapes. This year I used a plain circle cutter and used my stunning new Cookie Stamp Co stamp to press an imprint on top! Be sure to check them out!!
- For a little bit of a different take on the classic gingerbread why not try using the base of a crystal decanter or scotch glass? They often have beautiful patterns in them and when floured and pressed hard into the cookie round can leave a lovely indent.
- Classic Royal Icing is a great way to decorate any Christmas cookie! I use this recipe here, though I only use approx 1/3 of this amount.
- If you're a reader/baker and you remember this recipe from last year, and you may have noticed it's changed. Yup! When I found the Well and Good flour blend and I realized how well it worked, I just had to change this recipe!
Want even more Gluten Free Gingerbread goodness? This recipe works a treat when used to make a Gingerbread house or cute little gift boxes! Simply cut into squares and bake!