Gingerbread Biscuits: Wheatfree and gluten free.

We’ve been doing an activity advent calander this year, which has been a lot of fun. Each day I’ve planned out and put a different Christmas themed activity in our advent calander. It’s meant I’ve been able to plan in all the little things I’ve wanted to do with the kids and it’s made me be organised! However I have also been able to swap activities around as long as I get to the calander before Miss K. That happened last weekend, when I had been planning to do some Christmas baking with the small ones, but a close friend died and so I opted for Christmas colouring instead so we could go to the celebration service. 

So this weekend, we got stuck into the baking. I’d never made gluten/wheat free gingerbread before, it was great fun to make. Miss K enjoyed weighing out things, licking bowls, eating dough, rolling and cutting out biscuits.  I’m now having to hide the tin as it’s so tasty I’m sure it will go too fast!

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Dietitian UK: Wheat/gluten free Gingerbread

 

Gingerbread (wheat/glutenfree)
Yields 40
A simple to make wheat/gluten free gingerbread perfect for Christmas gifts, to hang on the tree or to eat yourself!
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Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
77 calories
12 g
7 g
3 g
1 g
2 g
18 g
34 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
18g
Yields
40
Amount Per Serving
Calories 77
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 7mg
2%
Sodium 34mg
1%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
1%
Sugars 4g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g plain gluten free flour (I used Doves Farm)
  2. 1 tsp bicarbonate soda
  3. 2 tsp ground ginger
  4. 125g butter
  5. 125g brown sugar
  6. 50g black treacle
  7. 50g golden syrup
  8. Extra flour to dust and roll out
Instructions
  1. Mix the flour, bicarbonate of soda and ginger together.
  2. Run in the butter.
  3. Mix in the sugar.
  4. Weigh out the treacle and syrup, heat gently to soften (I did this for 1 minute in the microwave)
  5. Make a well in the flour mix and pour in the wet mix. Stir and then knead to a dough.
  6. Roll out onto a floured board, keep it pretty thin, we went for about 1/4 inch.
  7. Preheat the oven to Gas Mark 5.
  8. Go crazy with your Christmas cutters and transfer carefully to a greased, lined baking tray (we used a palate knife for this).
  9. Bake for 10-15 minutes, stay close and check them regularly so they don't catch around the edges.
  10. Leave to cool for 5 minutes on the baking tray and then transfer to a plate or wire rack.
Notes
  1. As the baby was asleep we made this by hand, but you could easily use a food processor to speed the process up.
beta
calories
77
fat
3g
protein
1g
carbs
12g
more
Dietitian UK http://www.dietitianuk.co.uk/
Dietitian UK: Wheat/gluten free Gingerbread

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