Tag Archives: Gingerbread

Gluten Free Gingerbread Men

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!

Gingerbread Biscuits

Ingredients

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

Method

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!
IMG_3630

The Gingerbread Wreath

About 2 years ago I obsessed with making a Gingerbread man wreath, I made SO much gingerbread that I actually haven’t made gingerbread since.  But plan to make some more again this year.

The basic gingerbread recipe is a traditional Finnish recipe, given to me by my Finnish sister-in-law.

  • 350g plain flour, plus extra for rolling out
  • 1 tsp bicarbonate of soda
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 125g soft butter
  • 175g light softbrown sugar
  • 1 free-range egg
  • 4 tbsp golden syrup

To decorate

  • Writing icing
  • cake decorations

 

Preparation method

  1. Sift together 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.
  2. 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.
  3. Preheat the oven to 1800C. Line two baking trays with greaseproof paper.
My reindeer

My reindeer

 

  1. Roll the dough out to approx 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, if not doing the wreath.  If you are doing the wreath, see below.
  2. Bake 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. When cooled decorate with the writing icing and cake decorations.

Wreath Preparation method

  1. Draw a circle on greaseproof, using a dinner plate, in pencil.
  2. Place the men, “holding hands”, using a pastry brush, paint water on the bottom hand, then press the top hand on top.
  3. Place in the freezer for ten minutes prior to cooking.

Leave to cool on the tray before threading ribbon through the little men.  This is NOT my pic, but I will pt mine up as soon as I have it made!

gingerwreath