Friday, 26 July 2013

Gingerbread Biscuits/Cookies: Hello Kitty, and Alvin and the Chipmunks (gluten and egg free)

We just love gingerbread in this house. We love the biscuits that are crunchy, the biscuits that are soft and chewy, and the traditional cake-like deep pan gingerbread. It is delicious stuff and it can be eaten all year round. In the recent school holidays, we had fun making these popular children's character themed biscuits.

Gingerbread Biscuits (gluten and egg free)

  • 125g butter
  • 1/3 (that is one third) cup brown sugar
  • 1/3 (that is one third) cup golden syrup
  • 2 heaped teaspoons of No Egg egg replaced whisked into 1/4 cup water
  • 2 and 1/3 cups of gluten free self raising flour (I tried the White Wings Gluten free Self Raising Flour this time, although I much prefer the FJ Roberts Gluten Free Flour for these with added baking powder)
  • 2 heaped tablespoons ground ginger (Yes, it is a lot. We like them gingery. If you don't, used just one tablespoon)
  • 1 teaspoon bicarb soda


Preheat your oven to 180oC. Line some baking trays with baking paper.

If you haven't already, mix together the No Egg and water and put aside.

If your butter is rock hard, soften it in the microwave before adding it in your mixing bowl with the brown sugar and golden syrup.

Beat until well combined. Resist eating it at this stage, even though it smells divine! Add No Egg and beat again until incorporated.

I had a photo here but it was corrupt somehow. At this stage add your sifted dry ingredients.
And then you "cut" it together with a butter knife, or any round pointed knife. Basically, you are mixing the dough by cutting back and forth. It is gentler than using a spoon. If you over mix dough like this it can become very tough and hard when baked. It should look something like a crumbly mess when done.

Then, using your hand, press the crumbs together and give it a light knead just until it has all come together and is smooth. Leave it to rest in the fridge for about 20 minutes.

Taking out sections of the dough at a time, roll it out to about 4mm thick. Use cookie cutters dipped in gluten free flour (to stop the dough sticking to the them) to press out your shapes. A thin spatula or egg flip, also dipped in flour, will get them off the mat and onto a baking paper line tray.

Spread them out so they have some room to cook. They won't expand much, but they need the space for the heat to move around them freely. These are two new chipmunk cookie cutters we bought recently. Cute, but Hello Kitty is definitely the favourite. I know this because the chipmunks get "voted off the island" first on biscuit tin island. The kitties are kept "alive" as long as possible.
And here they are after baking. Not a lot of change other than a slight suntan.

And the winner is ....

Another happy customer:


Thanks for stopping by!

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