Chewy, crunchy, gluten & dairy free - these gingerbread cookies are a great one to get the kiddo's involved in, and they will especially have fun with the decorating part! We used choc buttons (I found some at a health food store that were made using stevia), and melted dark chocolate. But you could leave off the dressings if you prefer. A delicious and a little bit more nutritious treat than the store bought kind.
Ingredients
Method
In a large mixing bowl combine all of the dry ingredients.
Add the remaining wet ingredients and stir together until a sticky dough is formed.
Make a rough ball, and place the dough in the freezer for 30 minutes to help it firm up.
Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
Place the dough in the center of a piece of baking paper and sprinkle it with a bit of flour (or you can use starch) to help prevent sticking. Use a rolling pin to roll the dough into a flat sheet, about .5cm thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. Carefully place the shapes onto your lined baking tray.
If using choc buttons, now is the time to decorate!
Bake the cookies for about 10 minutes for cookies with a softer center, or 14 minutes for a more crisp cookie. (The edges should brown for crispy).
If using the melted dark chocolate, allow the cookies to cool for a few minutes then drizzle over the chocolate using a teaspoon. Leave the chocolate to set.
Leftover cookies can be stored in an airtight container in the cupboard for a few day or the fridge for up to 2 weeks.
Ingredients
Directions
In a large mixing bowl combine all of the dry ingredients.
Add the remaining wet ingredients and stir together until a sticky dough is formed.
Make a rough ball, and place the dough in the freezer for 30 minutes to help it firm up.
Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
Place the dough in the center of a piece of baking paper and sprinkle it with a bit of flour (or you can use starch) to help prevent sticking. Use a rolling pin to roll the dough into a flat sheet, about .5cm thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes. Carefully place the shapes onto your lined baking tray.
If using choc buttons, now is the time to decorate!
Bake the cookies for about 10 minutes for cookies with a softer center, or 14 minutes for a more crisp cookie. (The edges should brown for crispy).
If using the melted dark chocolate, allow the cookies to cool for a few minutes then drizzle over the chocolate using a teaspoon. Leave the chocolate to set.
Leftover cookies can be stored in an airtight container in the cupboard for a few day or the fridge for up to 2 weeks.