Christmas Gingerbread Cookies!
Delicious and fragrant holiday treat. Makes about 25 medium size cookies
Ingredients
- Dry ingredients
- 2 cup oat flour plus a little more
- 1 ½ cup almond flour
- 1 quinoa flour millet, amaranth
- 2 tbsp arrowroot starch any other starch
- 2 tsp baking powder
- 4 tsp powdered ginger
- 1½ tsp cinnamon
- Pinch of cayenne pepper
- ½ cup of coconut sugar or sugar of your choice
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- Wet ingredients
- 100 g grass-fed butter soft
- 4 tbsp of honey
- 2 eggs
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- For the glaze
- 30 g. Grass-fed butter
- 3 tbsp powdered sugar
- 1 ½ tbsp lemon juice
Instructions
- In a big bowl mix together all dry ingredients without sugar. Stir everything well.
- Add soft butter (to make the butter soft, before cooking leave it out of the fridge for about an hour), sugar and stir everything well again until the consistency of sand.
- In a separate bowl beat eggs and mix them with honey. Pour this syrup into the big bowl with dry ingredients.
- Stir very well until the dough is thick and smooth. It should not be too sticky. Add more oat flour if needed.
- Wrap the dough into plastic wrap and put in the fridge for 30 min.
- Preheat the oven to 400 ℉
- Divide the dough into 5-6 small parts, and work with one at a time. Keep the rest in the fridge.
- Roll out each dough piece about 3 mm (0.15’’) thick.
- Make cookies using your favorite cookie cutters.
- Place on a baking sheet covered with baking paper or cut them on the baking paper.
- Bake for 9 min
- Let them cool on a rack meanwhile make a glaze.
- Mix butter, powdered sugar and lemon juice in a bowl and place it in the water bath until butter melts. Butter should have a consistency of drinkable yogurt.
- Pour the glaze on each cookie using a spoon. Decorate each one with sprinkles and let the glaze get firm.
- Store it in a tightly closed container in the fridge.
Notes
Since the dough is without gluten-free it is not as plastic as regular dough. It is important to divide it into a few pieces and work with each piece separately.
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The dough has a lot of butter in it, so it is the best to keep the dough in the fridge while working with small amounts of it.
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The large Gingerman cookie cutter is not the best for this gluten-free dough. You are better to use smaller and simpler cutters. Sometimes it makes sense to cut cookies on the parchment paper.
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The dough has a lot of butter in it, so it is the best to keep the dough in the fridge while working with small amounts of it.
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The large Gingerman cookie cutter is not the best for this gluten-free dough. You are better to use smaller and simpler cutters. Sometimes it makes sense to cut cookies on the parchment paper.