Gingerbread Squares Gluten Free Recipes

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs

GINGERBREAD SQUARES (GLUTEN FREE)

Steps:

• Combine DRY ingredients with the WET ones. Whisk until moist and no large lumps are visible.
• Options: Chopped candied ginger (about 1/4 c.).
• White raisins soaked in rum (about 1/2 c.)
• Plain yogurt or sour cream can substitute for sour milk.
• If using candied ginger and raisins, stir into batter now.
• Pour into prepared square pan (grease & flour it).
• Bake in pre-heated 350deg. oven for about 45 minute.
• * Check at 30 minute interval.
• Cool in pan on wire rack; can be served warm, cold. doesn't matter!
• Enjoy!