Thursday, 3 March 2011

Gingerbread family

Serves - 12 
Free from- Milk/dairy, wheat, gluten, egg, soya, nut, peanut 


350g (12oz) Dove's Farm gluten free blended plain flour 
2 rounded teaspoons ground ginger 
1 level teaspoon bicarbonate of soda 
1 level teaspoon baking powder (check ingredients)
100g (3½ oz) milk/soya free margarine 
175g (6 oz) soft light brown sugar 
60ml (2 fl oz) milk alternative (rice or oat milk)
4 tablespoons golden syrup 
currants & glace cherries to decorate 
  • Preheat oven to 190ºC/375ºF/gas mark 5 
  • Sift the flour, ginger, bicarbonate of soda and baking powder into a bowl. 
  • Dice the margarine and rub into the flour mixture. 
  • Add the sugar. 
  • Stir in the golden syrup and alternative milk, adding the latter a tablespoon at a 
  • time. Mix until a dough ball is formed. The dough should be soft but not sticky. 
  • Knead the dough to a smooth consistency on a floured surface, then roll out to a 
  • thickness of ½ cm. 
  • Use a cutter to cut a gingerbread family, or other shapes if you prefer. 
  • Decorate with currants & glace cherries. 
  • Grease and flour a baking tray, or use non-stick baking parchment. Place the 
  • gingerbread people on the tray and bake in the middle of the oven for 10 
  • minutes. 
  • Once cooked remove from the oven and leave on the tray for 5 minutes before 
  • transferring to a wire rack. Serve when cool. 
Cooks tip - For those who can tolerate eggs, omit the baking powder and add an egg alongside the syrup. 
Serving suggestions - Make other shapes such as hearts and stars and decorate them with icing sugar for Valentines, Christmas and other special occasions 

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