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Gingerbread Biscuits


(Egg Free, Nut Free, Dairy Free and Gluten Free)
Recipe and photo from Jasmine Leaning
5 December 2011

This recipe has been adapted from one of Donna Hay's Gingerbread Men Recipes

75g Kremelta vegetable shortening*
50g Olivani (or other dairy free margarine)*
2/3 cup golden syrup
1/2 cup brown sugar
2  3/4 cup gluten free flour** 
3 teaspoon ground ginger
1 teaspoon baking soda

Preheat oven to 190 degrees celsius.  Line tray with baking paper.

Place vegetable shortening, margarine and brown sugar in the bowl of an electric mixer and beat for about 8-10 minutes or until light and creamy. Add the golden syrup, flour, ginger and baking soda and beat until a smooth dough forms.  Wrap in plastic wrap (or put in container) and refrigerate for 30 minutes. 

Roll dough out between 2 sheets of baking paper to about 4mm (just estimate this) and cut with shaped cookie cutters.  At  this time of year we like to use Christmas trees, snowflakes, gingerbread men and reindeers. It helps to have a spatula to move the cut out shapes onto the baking tray.

Bake for 8-10 minutes or until golden.  Cool on trays.

Ice when cooled.   Enjoy or wrap up to give as presents!

*Use 125g of butter to replace shortening and margarine if there are no dairy issues
**Use standard plain white flour if no issues with gluten


About the author:
Jasmine is mum to Maia and Addison and owner/director of online kids & baby boutique Bubbalooz


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