Thursday, December 5, 2013

Treacle Gingerbread {gluten & dairy free}

Christmas wouldn't be Christmas without a batch or two of these Treacle Gingerbread. I make them every year and believe me you won't know that they are gluten and dairy free. They are truly delicious and truly festive!
Ingredients {biscuits}
100g nuttelex
1 cup brown sugar, firmly packed
1/2 cup treacle
1/2 cup golden syrup
2 eggs, lightly whisked
4 cups orgran gluten free plain flour
1 cup orgran self raising flour
1 tbs ground ginger
1 tbs ground cinnamon
1 1/2 tsp ground cloves
1 tsp bicarbonate soda
Ingredients {icing}
2 egg whites
2 2/3 cup gluten free pure icing sugar
1 tsp fresh lemon juice
Method {biscuits}:
  1. Place the butter, brown sugar, treacle and golden syrup in a small saucepan over low heat. Stir mixture until the butter melts and the sugar dissolves. Set aside for 10 minutes to cool slightly.
  2. Combine the butter mixture and eggs in a large bowl. Sift the combined flours, ginger, cinnamon, cloves and bicarbonate soda over the butter mixture. Stir until well combined. Turn onto a lightly floured surface and gently knead until smooth. Shape into a flattened ball, cover with cling wrap and place in the fridge for 1 hour to rest.
  3. Preheat oven to 180c. Line 2 baking trays with non-stick baking paper. Divide the dough into 2 even portions. Roll out 1 portion on a lightly floured surface until 5mm thick. Use a cutter of your choice to cut shapes from the dough. Place on the lined trays. Bake for 5 minutes or until golden. Set aside on the trays for 5 minutes to cool before transferring to a wire rack to cool completely. Repeat until all of the dough is gone.
Method {icing}:
  1. Place the egg whites in a mixing bowl. Use an electric mixer to beat the egg whites until foamy. Sift icing sugar over the egg whites and stir until smooth. Add lemon juice and stir until well combined. Use a piping bag and nozzle of your choice to apply the icing to the biscuits to decorate. Set aside for 1 hour to set. Serve and enjoy (you can enjoy more than 1, it's Christmas after all). Alternatively, a light dusting of icing sugar looks great too.

One batch of dough makes approximately 40 biscuits. I often make them a few weeks before Christmas and then freeze them until I need them. If you are going to freeze them, freezing them un-iced works best.

I hope you enjoy this recipe, it's a really good one if you have friends or family that follow a gluten or dairy free diet.

Happy days to you!

Melinda x

1 comment:

  1. Yum! These look fabulous! I think I have a weekend of baking ahead of me!
    Soph xx


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