My sister in law is Finnish, as you know. And quite frankly she makes the best gingerbread in the world. But for those who wish to have a gluten free treat- here’s my gluten free version. And even though we manage to make and consume a gargantuan amount of gingerbread in our house- apparently Nuremberg, Germany is the official Gingerbread Capital of the world!
350g Gluten Free Plain Flour plus extra for rolling out
1 teaspoon bicarbonate of soda
2 teaspoons of ground ginger
1 teaspoon ground cinnamon
125g soft butter
175g light soft brown sugar
1 large egg
4 tablespoons of golden syrup
Mixtogether the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of your food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.
Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for at least 15 minutes.
Preheat the oven to 1800C. Line two baking trays with greaseproof paper.
Roll the dough out to approx 3 mm thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. Stick the trays into the freezer for ten minutes before baking for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. Decorate as wished! Gingerbread upside down double as reindeer!