I love Gingerbread Men and it’s been ages since I’ve had any at all. Since I can’t seem to find Gluten Free versions anywhere I decided to make them myself. They’re great to serve with a nice cup of tea and dunk the little fellas in as you sip. Or a healthy alternative for your kid’s lunchbox (if you have them) otherwise your lover and or flatmate would like the treat to have at work.
Makes a dozen
- 125g butter, at room temperature
- 1/2 cup, firmly packed brown sugar
- 1/2 cup golden syrup
- 1 egg yolk
- 2 cups GF plain flour
- 1 cup self-raising flour
- 1 tbs ground ginger, plus extra to sprinkle later
- 1 tsp mixed spice, plus extra to sprinkle later
- 1 tsp baking powder
- GF Plain flour, to dust
- 2 tsp icing sugar, to glue the choc chips on
- teensy bit of water
- Rainbow Choc Chips to decorate (I used Blackwood Lane, you’ll find them in the baking isle)
Preheat oven to 180 degrees celsius (fan forced)
Have all of your ingredients already measured out so save checking the recipe and back and forth. Sift the Flours, spices and baking powder together in a bowl.
Add the golden syrup and egg yolk and beat until combined.
Stir in the flour mix.
Cover with plastic wrap and place in the fridge for 30 minutes to rest. After all it needs it.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use gingerbread man cutter to cut out shapes. Place on tray lined with baking paper.