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.
- 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
- 40g egg white
- 225g icing sugar
- 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.
- Add in the sugar and mix in.
- 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.
- After the 15 minutes have passed, preheat an oven to 180C.
- 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.
- 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.
- 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.