Wholesale

LFGF Gingerbread Men

Classic gingerbread men made gluten free — perfect for getting the kids involved in baking and decorating.

Ingredients

Gingerbread

  • 125g (4.5oz) of butter, or Nuttelex at room temperature
  • 100g (3.5oz) of brown or coconut sugar
  • ½ cup of golden syrup
  • 1 egg, separated
  • 2 ½ cups of LFGF All-Purpose Plain Flour
  • 1 tablespoon of ground ginger
  • 1 teaspoon of mixed spice
  • 1 teaspoon bicarbonate soda
  • Extra LFGF All-Purpose Plain Flour to dust bench

Icing

  • 1 egg white
  • 1 ½ cups of Gluten Free icing sugar
  • 2 teaspoons of LFGF All-Purpose Plain Flour
  • 2 teaspoons of lemon juice
  • Food colouring of your choice

Method

Gingerbread

  1. Preheat oven to 180°C. Line baking trays with baking paper.
  2. Use an electric beater to beat the butter/Nuttelex and sugar in a bowl until pale and creamy.
  3. Add the golden syrup and egg yolk and beat until combined.
  4. Stir in the LFGF All-Purpose Plain Flour, ginger, mixed spice, and bicarbonate soda.
  5. Turn onto a lightly floured surface and knead until smooth.
  6. Press dough into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  7. Divide dough into two, dust the bench and the rolling pin, roll out until 4mm thick.
  8. Dust the biscuit cutters / gingerbread cutters to cut shapes. Place on trays about 3cm apart. Repeat with any excess dough.
  9. Bake in oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.

Icing

  1. Place egg white in a small basin and gradually stir in sifted gluten free icing sugar.
  2. Add the LFGF All-Purpose Plain Flour and enough strained lemon juice to give a thick coating consistency.
  3. Divide into separate lots (about 3) for different colours and add food colouring to each batch.
  4. Place prepared icings in small plastic bags. Cut a small hole in a corner of each bag.
  5. Pipe icing over gingerbread men to decorate. Use a skewer for the eyes and buttons.
  6. Return to moderate oven for 2 minutes, or until icing feels firm to touch and has lost its stickiness.

Handy Hints

  • Dust the bench and the rolling pin to roll out the dough. Don’t use paper.