Most kids love gingerbread men and you can have lots of fun with the kids decorating them. I usually use plain white icing (water and icing sugar) and let the kids loose with a piping bag. On occasion we mix it up with some sprinkles but that’s about as complicated as we get with ours.
Over time I have found that there are a few tricks to getting better results from my gingerbread dough. Don’t roll your biscuits too thin or they won’t bake as well. I also recommend a hot oven so they they set quickly and don’t spread. Finally, if you’re making a few batches don’t be tempted to put them on a hot oven tray – the tray needs to be cool or again, they might spread.
You can adjust the baking time for your cookies too for different levels of crunchiness. Cook for less time if you want them soft and longer if you want them hard and crunchy. We prefer ours crunchy so I tend to cook them a little longer. Use my time below as a rough guide.
½ cup (45g) desiccated coconut
¾ cup (105g) sorghum flour
½ cup (60g) arrowroot starch
1 tsp xanthan gum
½ cup (110g) brown sugar
1 tsp mixed spice
1 tsp ground ginger
¼ cup (55g) coconut oil, solid
2 tbsp maple syrup
2 tbsps (40mls) cold water from the fridge
- Pre-heat oven to 190° C
- Line a tray with baking paper
- Blitz together dry ingredients in a food processor
- Add solid coconut oil and blitz for a few seconds until it looks like breadcrumbs
- Add cold water and maple syrup and mix again until it’s really well combined
- Wrap in cling wrap and put it in the fridge for 20 – 30 minutes
- Roll between two sheets of baking paper and cut with cookie cutters
- Carefully place biscuits on over tray – you may like to use an egg slide to lift them
- Bake for about 15 minutes until cooked
- Leave to cool on the tray for 5 minutes until firmed up and then move to a wire rack to cool completely
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