Gingerbread

makes 24 cookies

  • 130g solid coconut oil
  • 6 tbsp golden syrup
  • 300g rice flour
  • 1 tsp xanthum gum
  • 1/2 tsp vanilla extract
  • 3 tsp ground ginger
  • 1/4 tsp nutmeg
  • pinch of salt
  • 1-2 tbsp rice milk
  1. Preheat oven to 180°C
  2. Whisk the solid coconut oil in a stand mixer until it’s light and fluffy20151121_145123
  3. Add the golden syrup, vanilla extract and spices to the mix and continue to whisk 20151121_145924
  4. Mix in the rice flour using a wooden spoon and then add a little rice milk and mix with your hands to form the perfect dough20151121_151711
  5. Split the dough in half and roll out the first half on a floured board 20151121_152349
  6. Using pastry cutter, cut out shapes from the dough and place on a baking sheet lined with baking parchment. The cookies won’t spread so you can place them fairly close together on the sheet 20151121_152747
  7. Continue rolling out and cutting until the whole dough is used up 20151121_155613
  8. Place in the oven for 10-12 minutes until they just start to darken at the edges. It will start to harden once it starts to cool, so be careful not to overbake 20151121_162110
  9. Leave to cool and enjoy!
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