Yes, you read the title correctly! This non-savvy baker was back in the kitchen. After my successful endeavour at making gluten-free granola bars, I tested my shaky skills with some gluten-free gingerbread cookies. I got the whole family involved and we had so much fun on a cloudy Sunday afternoon. As usual, I hunted for the simplest recipe and this time it came from The Banana Diaries. Not only did we have an enjoyable afternoon in the kitchen, the cookies turned out as promised – a beautiful warm-spiced flavour, not too sweet, crisp and with a great snap to them! We followed the recipe with a few variations and chose the non-vegan options.
- 1 3/4 cup gluten free flour (I used a mixture of cassava and quinoa flour with a dash of gluten free self-raising flour)
- 3/4 cup sugar
- 1 tsp ginger
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 cup softened butter and coconut oil
- 1 Tbsp molasses
- 1 egg
1/ Whisk the dry ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, and sea salt. Set aside.
2/ Make the gingerbread cookie dough: In a medium bowl, beat together the butter, coconut oil and sugar until combined. Add in the molasses and egg, and continue to beat until completely combined. Add wet ingredients into dry and combine into a sticky dough. Round dough into a ball, and wrap with plastic wrap. Place the dough into the fridge and chill for 30 minutes.
3/ Roll out the gingerbread dough: When the dough is chilled, lightly flour a clean surface and rolling pin, and roll the dough out to about 1/4 inch thick (it doesn’t have to be exact!). Choose your cookie cutters, lightly flour the side that is going to be cutting into the dough, and press the cookie cutter into the dough. Repeat for the remaining dough, rolling out the dough with the extra scraps until all of the dough is gone.
4/ Bake: Place the gingerbread men cookies onto a baking sheet lined with parchment paper (you can use a spatula if it’s hard to pick them up!). I didn’t have enough parchment paper so buttered the tray where the parchment paper didn’t reach).
Place the cookies back into the fridge to chill while the oven preheats to 350F. When the oven is preheated, bake the cookies for 12 -14 minutes or until slightly puffy and slightly tough to touch (they shouldn’t be soft).
5/ Cool and decorate: Let the cookies cool for 15 minutes! I didn’t have icing sugar for decorating so I simply dusted the cookies very lightly with castor sugar.
Christmas has always been my favourite time of year. With the loss of my mum and then the pandemic, the last couple of Christmases have been a struggle. But this year, I’ve been so determined to bring back all the things I love about Christmas – especially the exciting build-up with all fun and charitable Advent activities. I absolutely LOVED this whole experience with the kids and they were so proud of their efforts, as I was with mine! It was the beautiful end to a weekend composed of Christmas shopping, wrapping gifts, making cards, decorating the tree and house, and putting up all the Christmas lights.
A special thank you to The Banana Diaries for this awesome recipe!
Are you baking this Christmas Season? What are your favourite Christmas treats? Do you like your gingerbread cookies soft or hard? Let me know if you try out this recipe!