John Myers
Ingredients for 1 servings:
- 1 cup rice flour, brown
- 1 cup tapioca
- 2 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp guar gum
- ½ cup sugar (dark molasses)
- ¼ cup sugar, fine
- 60 g butter
- 1 tsp vanilla extract
- Cake icing
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 52 minutes
allergy-friendly for Christmas
Preheat oven to 175°C. Mix the dry ingredients. Cream the remaining ingredients until smooth and then knead into the dry ingredients. Roll out the dough between two sheets of baking paper to a thickness of about 3-5 mm. If it’s too sticky, place the dough in the freezer for 5 minutes, then continue working. Dip the cookie cutters in rice flour, then cut out the dough. Bake the cookies on baking paper for 10-12 minutes (until they no longer indent when pressed). Allow to cool completely on the baking paper, otherwise they will break. Decorate with icing and let dry. Now Christmas can be a gingerbread feast, even for allergy sufferers!
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