Useful utensils: baking tray and parchment paper, cookie cutter (mine was 7cm, but use whatever you have), rolling pin, food mixer with paddle attachment
100g light brown soft sugar
180g unsalted butter (at room temp)
3 tbsp treacle
400g gluten-free plain flour
1 tsp bicarbonate of soda
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
0.5 tsp salt
1. Using the paddle attachment on your food mixer or using a regular whisk, mix the sugar and butter together thoroughly until it’s fluffy.
2. Add in the treacle and egg.
3. Add in the remaining dry ingredients and mix until a dough is formed. If you don’t have a food mixer, it would be best to bring the mixture together into a dough by using your hands at this point.
4. The dough will be sticky, so put it in the fridge in a sealed container to firm up for at least a couple of hours, but better overnight.
5. After chilling overnight, take the dough out of the fridge and let it soften for about 30 mins.
7. Cut the cookies with your chosen cookie cutter, or a knife if you don’t have a cutter. Then, place the cookies carefully on a baking sheet that has been lined with parchment and ensure you leave space between each one (see photo).
8. Bake in a pre-heated oven at 170 degrees Celsius (350 degrees F) for 12-15 mins (depending on how soft/hard you like your ginger cookies) on the middle shelf. I ended up filling three baking trays and I baked each one separately.
9. Once the cookies are baked, take them out of the oven and leave to rest until cool. The aroma of these spicy cookies will quickly fill your home!
10. You can either eat them as they are or festively decorate with icing! Just make sure you have a glass of milk or water to hand when you’re chomping away on your little taste of Christmas!
Please let me know how you get on if you make them!