Gluten free holiday cookies with gingerbread
Gluten Free Gingerbread Biscuits
Prep Time
20 mins
Bake Time
10 mins
Total Time
1 hr
Yields: 24 Biscuits
  • 200 g Gram Flour
  • 150 g Ground Almonds
  • 2 tsp. Ginger (powder)
  • 1 tsp. Cinnamon (powder)
  • 1 tsp. Bicarbonate of Soda
  • 1 tsp. Xanthan Gum
  • 125 g Butter (lightly salted)
  • 100 g Light Soft Brown Sugar
  • 75 g Dark Soft Brown Sugar
  • 1 Egg (medium)
  • 4 tbsp. Golden Syrup
  • 0.5 tsp. Vanilla Extract
  • Cornflour (for dusting)
  1. First, preheat the oven to 170°C (340°F approx.)

  2. Then sift the gram flour, ground almonds, ginger and cinnamon powders, bicarb. and xanthan gum into a large mixing bowl

  3. Chop the butter and add it to the flour mix. Use cold fingers to  rub the butter and the flour mix into a crumb-like texture - this may take a few minutes

  4. Add the sugars to the mix and stir through to combine
  5. Take a smaller bowl and crack in the egg. Measure in the syrup and vanilla extract, and stir well with a fork until combined

  6. Add the egg mixture to the rest of the ingredients in the mixing bowl and combine to a dough, using your hands. If the mixture is too sticky, add a little cornflour

  7. Dust a flat, clean surface with cornflour (a kitchen counter or a marble board should work) and roll out the dough to around a quarter-inch thick

  8. Cut out your gingerbread shapes and place them on a lined baking tray, with a little space around each biscuit

  9. Place the trays in the freezer to chill the biscuits for 30 minutes (this will help the biscuits to hold their shape)

  10. Bake the biscuits straight from the freezer for 10-12 minutes - keep a close eye on them as they can go from golden-brown to burned quite quickly.