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Gingerbread Men (1)
These are very light and crunchy and not too sweet. First-class specimens in our opinion!
- 275g Gluten Free Goodies Cake and Biscuit mix
- 1/4 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 65g butter
- 1/3 cup sugar
- 2 Tbsp maple syrup or golden syrup
- 1 egg, beaten
Mix the flour, soda and spices together in a bowl.
Rub in the butter until the mixture resembles fine crumbs.
Add sugar, syrup and beaten egg, and mix to a dough (use your hands).
The mix should be soft but not sticking all over your hands. If it is too sticky, add a little more cake and biscuit mix and knead well.
Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes.
Roll out to about 5mm thickness and cut into desired shapes (makes about 13 or 14 good-sized gingerbread persons)
Bake at 180C for 15 to 25 minutes depending on your oven and your preference for crunch in the final product.
Remove promptly to a wire rack to cool.
Gingerbread Men (2)
A traditional type of gingerbread being, not too strongly spiced, good with icing!
- 240g Gluten Free Goodies Cake and Biscuit mix
- 1/2 tsp Baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 2 tsp sugar
- 50g butter
- 3Tbsp golden syrup
- a little milk to mix, if needed - we found about 3 Tbsp worked well, but it does vary, so be prepared to experiment
Put flour, soda, spices and sugar in a bowl and mix well.
Melt butter and golden syrup together and pour over the dry ingredients.
Mix with your hands! Add milk if needed to get a good workable consistency
Roll out about 5mm thick in desired shapes.
Bake 15 – 20 minutes at 190C until lightly browned.
Ice with water icing if desired (50g icing sugar plus a little water to make a suitable consistency)
Gingerbread Men (3)
For those who enjoy chocolate flavoured gingerbread persons, these are very nice indeed
- 2/3 cup brown sugar
- 100g butter
- few drops vanilla essence
- 240g Gluten Free Goodies Cake and Biscuit mix
- 1 Tbsp cocoa
- 2 tsp ground ginger
- a little milk - we found about 1 Tbsp worked well but use caution, as in recipe #2 above!
Preheat oven to 190C
Cream butter, sugar and vanilla.
Add flour, cocoa and ginger and add a little milk if needed to mix to a soft workable dough.
Roll out 5mm thick and cut to desired shapes.
Bake 15 – 20 minutes until firm.
Cool on a wire rack.
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