serves / makes 24
15 prep time
25 mins cooking time
Ingredients
For the gingerbread cookies:
- 350g gluten free plain flour
- 175g light brown sugar
- 100g dairy free spread
- 1 egg
- 4 tablespoons golden syrup
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
For the decoration:
- 8 tablespoons of fondant icing powder
- 5 teaspoons water
- few drops of green food colouring
- assortment of Christmas decorations
Method
- Preheat the oven to 180 oC
- Mix together the flour, ginger, cinnamon, baking powder and nutmeg
- Rub in the dairy free spread until it resembles crumbs
- Add in the sugar, egg and syrup
- Mix until it forms a soft ball
- Roll out to 5mm thick and cut out with a Christmas tree shaped cutter
- Place on a lined baking sheet and bake the biscuits for 25 minutes
- Remove from the oven and allow to cool completely before decorating
- Mix together the fondant icing powder, green food colouring and water
- Dip in the green fondant icing and top with any decorations you like