Gingerbread

This gingerbread biscuit recipe is really easy to make and makes great low FODMAP gingerbread. Black treacle is high FODMAP in larger quantities. However, this recipe only uses a small quantity making half a batch of these biscuits low FODMAP! So make a cup of tea and enjoy.

Makes approximately 25-30 small gingerbread biscuits. I used cutters that were approximately 7cm.

Ingredients

  • 175g gluten free plain flour ( I used Doves Farm)
  • 1/2 teaspoon xantham gum
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 teaspoon ground ginger
  • 1/2 teaspoon of freshly grated ginger (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon all spice
  • 65g butter or margarine
  • 90g light soft brown sugar
  • 1 egg
  • 30g rice malt syrup ( I used Biona)
  • 10g black treacle

Royal icing

  • 40g egg white
  • 225g icing sugar

Method

  1. Sift together the flour, xantham gum, bicarbonate of soda, ginger and cinnamon. Place into a bowl. Add the butter and rub into the flour using your fingertips until the mix resembles crumbs.
  2. Add in the sugar and mix in.
  3. In a separate bowl beat together the egg, rice malt syrup and black treacle. Pour into the flour mix. Mix together with your hands and form into a dough. Wrap in cling film and place in the fridge for 15 minutes to set.
  4. After the 15 minutes have passed, preheat an oven to 180C.
  5. Roll out the dough on a lightly floured surface. Use cookie cutters of your preference. Place the cut out dough on a lined baking tray.
  6. Bake for 10-12 minutes depending on the size of your biscuits. Leave to cool on the baking tray. Once cool decorate with royal icing.
  7. To prepare the royal icing mix together the egg whites and icing sugar. Add slightly more icing sugar or egg white if you need to adjust the consistency.

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