It’s day 6 of the amazing Free From & Festive and today’s festive recipe is all about the gingerbread!

I absolutely love gingerbread biscuits and when I was little my mum would always buy me a little gingerbread man as my Saturday afternoon treat [which was hoovered up in a matter of seconds!]. Sadly, I’ve never eaten a gingerbread man/biscuit since I was diagnosed with Coeliac Disease, so when Caleigh from Glutenfree[k] asked if anyone fancied making gluten free gingerbread, I knew I had to jump on board!

I also decided that in order to make these gingerbread biscuit a little bit festive and Christmasy, I’d make them into Christmas tree decorations!

Now don’t fret if you don’t have a ‘christmas’ cookie cutter, I didn’t either. I had ordered a nice Christmas tree cutter from the internet but sadly, it never came through the post, so I had to improvise a bit. I made love heart and circle biscuits, which some may argue that they aren’t as festive as a tree, but made into crimbo tree decorations they certainly do!

So here is my super Christmasy gingerbread biscuits recipe for you to make into edible tree decorations!

Ingredients:

1. 50g Butter [soft]
2. 75g Brown Sugar
3. 1 Medium Egg
4. 250g Plain Flour [gluten free]
5. 1 teaspoon Xanthan Gum
6. 1 teaspoon Baking Powder
7. 1 teaspoon Ground Ginger
8. 3 tablespoons of Golden Syrup

Method:

1. Pre-heat oven 180°c / gas mark 4
2. In a bowl, mix together the flour, xanthan gum, butter, ginger and baking soda until it resembles bread crumbs 
3. Add the sugar, golden syrup and egg and mix together until it forms a firm ‘pastry’ dough 
4. Lightly flour the surface and gently roll out the dough till it’s approx 5mm thick 
5. Using your cookie cutters, carefully cut out your shapes and place on some greased proof paper and  make little holes at the top 
6. Place in the oven for 10/15 mins
7. Once cooked, put on a rack to cool then thread them with either string or ribbon 
8. Either decorate them with icing or place them straight on your Christmas tree!