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Gingerbread crunch Cookies

Gingerbread crunch Cookies

These are a party favourite all year in our house and just the job for Christmas. A proper crunch and lots of christmas spice without and of the gunk or junk. To make them Christmassy we used these cookie cutters: Swift Set of 7 Christmas Cookie Cutters
  • 1/2 Cup unsalted butter (or coconut oil)
  • 1/2 Cup Coconut Sugar
  • 3 tbsp Rice Syrup
  • 1 Cup (GF) Flour
  • 1 Cup Rice Flour
  • 1 tsp Baking Powder
  • 1 tsp ground ginger
  • 1/4 tsp Allspice
  • 1 tsp ground cinnamon
  • Large Pinch Maldon salt (sea salt)
Melt the butter gently in a small pan, adding the coconut sugar and rice syrup and mix well. Sift together the flours and spices with the baking powder into a large mixing bowl. Pour the melted butter mixture into the flours and stir with a wooden spoon until everything is well combined and no dry ingredients are showing. Form a ball and wrap in cling film and place in the fridge for about an hour until firm. Using a floured surface - or cling film underneath and over the pastry - roll out to an even 3/4 mm. Use cookie cutters and a cake slice to carefully slide the cookies onto a lined baking sheet. Bake at 170 for 8-10min depending on thickness, until golden brown. Leave to cool on tray before transferring to a wire rack.

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