Gluten-Free Gingerbread Men
Gluten-Free Gingerbread Men
Ingredients
- 1 cup (150 g) buckwheat flour
- 1 cup (130 g) ground almonds
- ½ cup (105 g) brown sugar
- 1 tsp baking powder
- 1 tbsp ground cinnamon
- 2 tsp ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 pinch salt
- ½ cup (115 g) unsalted butter, softened
- 1 egg
- 2 tbsp (30 ml) molasses
- 2 tsp (10 ml) vanilla
- ¾ cup (100 g) icing sugar
- 4 tsp (20 ml) water
- 1 pinch ground cinnamon
Instructions
- In a food processor, blend the buckwheat flour, ground almonds, brown sugar, baking powder, spices and salt into a fine powder. Add the butter and mix to combine.
- Add the egg, molasses and vanilla. Pulse a few seconds at a time until smooth. Remove the dough from the food processor and form into two discs with your hands.
- On a work surface, roll one disc of dough at a time between two sheets of parchment paper until about 1/8 inch (3 mm) thick. Transfer the dough, still on the parchment paper, to a baking sheet. Freeze for 15 minutes or until completely firm (see note).
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with silicone mats.
- Remove the top sheet of parchment paper from both sheets of rolled out dough. Cut out cookies using a gingerbread man cookie cutter. Transfer the cookies to the prepared baking sheets, evenly spacing them out. Gather any scraps of dough, roll out and freeze before cutting out more cookies
- Bake one sheet at a time for 10 to 12 minutes or until the cookies are slightly golden.
Gluten-Free Gingerbread Men