Well, 'tis the season we start thinking of Christmas and Holiday baking. A family tradition at our house is making gingerbread. Some years it is cut out cookies, some years we make gingerbread houses, and some years we mail our creations to family living at a distance. Since we are a gluten free household, our cookies are always gluten free. As the cook in the household, I used to mix my own flours to bake with. Now, through Astoria Mills I get to share mixes with all of you! I’m always thinking about nutrition and eating healthy, so I created the flours and mixes that way, enriched with vitamins, minerals and resistant starch.
So from my house to yours, here is my special recipe for the most Heavenly Gingerbread Cookies.
I hope you make them and start a new tradition at your house.
Merry Merry Christmas!
Heavenly Gingerbread Cookies
By: Trina Astor-Stewart
For the very best gingerbread cookies you have ever tasted! You won’t even have to mention they are gluten free! These not only taste wonderful they will keep in an air tight container for a couple of weeks or longer. Make sure they are cool and dry before storage. If you have someone that you would like to mail gluten free gingerbread cookies to, this is your very best recipe!
Tantalize everyone’s taste buds, fill your home with beautiful spicy aroma and create memories in your home this Christmas that will become a family tradition. You can also use this recipe to make a Gingerbread House.
(A) Beat together in large mixer bowl,
1/2 cup butter (room temperature)
3 large eggs
1/2 cup packed brown sugar
2/3 cup fancy molasses
1/3 cup corn or golden syrup
¼ teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt (if butter is unsalted)
1 teaspoon pure vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon of Orange zest (optional)
1 teaspoon ground dry ginger
1 tablespoon of fresh ginger juice (grate some fresh ginger and strain)
(B) Beat 2 minutes then add at slow speed
2 1/2 cups Astoria Mills All Purpose Flour – Mix #1
2 cups Astoria Mills Pastry Flour – Mix #2
Astoria Mills gluten free flours and mixes are enriched - buy them here www.astoriamills.ca
Cover and refrigerate dough overnight or at least 3 hours (or in freezer for 1 hour) before rolling and cutting shapes. Dough can remain refrigerated for up to 1 week for baking anytime.
Cut out as desired.
(C) Bake cookies at 350 F - 7 to 10 minutes until done. Cookie sheet should be lined with parchment paper. With metal pancake turner, or thin knife blade remove cookies to wire racks to cool. Repeat with remaining dough.
Extended Directions for Gingerbread:
1. Into large bowl, place (A) ingredients. With mixer at low speed, beat ingredients until well blended, add (B) occasionally scraping bowl with rubber spatula. Knead into a ball, save adding more flour until rolling out, and cover dough with plastic wrap; Refrigerate dough overnight or at least 3 hours (or in freezer for 1 hour) before rolling and cutting shapes.
2. Preheat oven to 350’F. On well floured surface, using Astoria Mills
All Purpose Flour – Mix #1 shape dough into a ball and with floured rolling pin, roll out one fourth of dough 1/4 inch thick, keeping remaining dough refrigerated. With floured cookie cutters, cut dough into any shape you like. Place cookies, about 1/2 inch apart, on slightly greased cookie sheet or for best results use parchment paper.
3. Bake cookies at 350°F - 7 to 10 minutes. With metal pancake turner, or thin knife blade remove cookies to wire racks to cool. Repeat with remaining dough.
Ornamental Royal Icing:
1 egg white (beat slightly first)
4 cups icing sugar
1/3 cup warm water ,
½ teaspoon pure vanilla extract ... experiment with the consistency.
Divide icing into small bowls; tint each bowl of frosting with food coloring as desired. Keep all bowls covered to prevent icing from drying out.
Place cookies on waxed paper lined cookie sheets. Decorate as desired. With small metal spatula or knife spread a layer of icing over the entire cookie surface of each cookie. Decorate by filling decorator tube with icing and forcing through the nozzle. (If icing is too stiff dilute it with a little water.) Set cookies aside to allow frosting to dry completely, about 2 hours or overnight. Store cookies in a tightly covered container. Makes about 3 dozen small cookies or several large gingerbread men. Recipe can be doubled.
Gingerbread House Icing
3 cups icing sugar
¼ teaspoon cream of tartar
2 egg whites
½ teaspoon pure vanilla extract or peppermint.
Beat in an electric mixer.
Enjoy your holiday baking this year!
Astoria Mills enriched gluten free mixes make all your gluten free holiday baking better. Easy to use, download a free e-cookbook and see all the delightful things you can make all year. Great gluten free breads, cakes, pies, cookies, squares and main dishes. It is real food made gluten free!