2/3 cup brown rice flour 1/3 cup sweet rice flour 1/3 cup tapioca starch flour ¼ cup sugar 1 tablespoon cinnamon 2 tablespoons xantham gum 1 teaspoon ginger (to taste) 1 teaspoon GF baking soda ½ teaspoon salt ¼ cup oil ¼ cup molasses 2 tablespoons water Royal icing
Makes 36 cookies
What could be sweeter than little gingerbread folk? I usually make mine in a variety of sizes, and often stick a small cookie hand on the hand of the large mommy cookie. I even have a tiny boy and girl cookie cutter – these get pressed across the front of the mommy cookie, and her arms are folded around the baby. Little girl cookies hold the tiny ones as dolls, and little boy cookies are baked, perched upon dad cookie’s shoulders. It may be hard to picture, but when decorated with royal icing, they are quite lovely. This recipe comes by way of Karyn Seroussi. I have also used recipes adapted from old favorites.
Preheat oven to 350 (degrees) F.
Combine dry ingredients in a large bowl. Then add oil, molasses, and water.
Mix well, adding more tapioca starch flour as needed to make a soft dough that can be kneaded.
Roll out dough on a tapioca – floured board to a thickness of1/4”.
Cut out dough with gingerbread – people cutters, dipping cutters into tapioca starch flour after each use.
Bake cookies on ungreased cookie sheets for approximately 14 minutes.
Remove cookies from pan while hot; cool on a wire rack. Cookies will be slightly chewy.
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