Ingredients
Gingerbread
- 2 cups gluten-free plain flour
- 1 flaxseed egg (1 tbsp flaxseed meal and 2 tbsp water)
- 1/3 cup brown sugar
- 1/2 tsp bicarbonate soda
- 1 tsp baking powder
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup Nuttelex
- 3 tbsp unsulphured molasses
Icing
- 1 cup icing sugar
- 2 1/2 tbsp water
Method
- Preheat oven to 165 degrees Celsius (fan-forced) and line 3 baking trays with baking paper.
- Combine flaxseed meal and water in a small bowl and set aside for 5 minutes.
- Using electric beaters, cream Nuttelex and brown sugar together. Add molasses and flaxseed egg and mix until combined.
- In a separate bowl sift together all the dry ingredients. Add the dry ingredients to the wet ingredients and combine.
- Refrigerate the dough for one hour.
- Remove the dough from the refrigerator and place onto a floured surface and knead lightly. Using a rolling pin, roll out to about 1/2 a centimetre in thickness. Using a cookie cutter of your choice, cut the dough into desired shapes and place on the baking trays.
- Bake in the oven for 15 minutes or until slightly firm. Leave to cool on the baking trays before icing.
- Make the icing by combining icing sugar and water together until thick. Pour icing mixture into a piping bag and decorate gingerbread as desired.
