Today I present to you the Gingerbread cookies gluten free, or Pan di zenzero, ginger cookies typical of the Christmas holidays with shapes of reindeer, wreaths, and mainly that of a little man, the Gingerbread man, which originated from the imagination of Elizabeth I of England.
She had these cookies prepared in honor of her most important guests. These cookies are made with whole grain rice flour and buckwheat flour, and they can also be made lactose-free.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: English
- Seasonality: Christmas
Ingredients
- 3.2 oz butter (lactose-free with lactose less than 0.01% or vegetable)
- 2 eggs
- 1/4 cup brown sugar
- 1 cup gluten-free whole grain rice flour
- 1 cup gluten-free buckwheat flour
- 1.8 tbsp molasses (or forest honey)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp vanilla
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp gluten-free baking powder
Tools
- 1 Mixer
- Cookie cutter
- 1 Baking tray
Steps
In the blender, mix all the ingredients until you get a compact and smooth dough.
Cover with plastic wrap and let it rest in the fridge for 1 hour.
Roll out thinly to a thickness of 1/8 inch and cut various shapes with cookie cutters.
Bake in a preheated static oven at 350°F for 15 minutes, they should be crunchy.
Remove from oven and let cool on a rack to facilitate moisture release.
Decorate with Royal Icing.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
Tips
They keep for up to 7 days in a closed container.
They keep for up to 7 days in a closed container.
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