By dizzydi on April 16, 2009
Photo by **Jubes**
Photo by **Jubes**
"A delicious gingery cookie that bakes up crisp. Nice baked into lovely shapes and iced using royal icing. A real bonus is that these tasty little cookies are also gluten free!!!!!"
Serving Size: 1 (12 g)
Servings Per Recipe: 30
"Loved this recipe! Here's some helpful info if you're American though: 125g of butter is roughly 1/2C plus 1T. We also don't have golden syrup here so I used 1/4C of Molasses instead. After reading the comments, I added more spice too: 1/4t each of allspice and ground cloves. Baked at 350 for 9 minutes. Perfection!"
"This is the best gingerbread ever!! And the only recipe I could find that didnt need molasses. Awesome, thank you :)"
"This cookies recipe is so easy and delicious. I have tried many different recipes for Gingerbread, this was by far my best experience. They look as great as they taste, that is my favorite part. I made them with my kids and the had a blast making pretty cookies!"
"I would had to add more ginger, more cinnamon, and more sugar because they lacked sweetness and flavor. Once I through in some more of those in the second half of the batch (not sure how much, just eyeballed it and I had already made the dough) they tasted much better. Refrigerated overnight and they were super easy to roll out and cut!!"
"I made these on Jubes recommendations. I used sorghum flour and the dough was still really soft and sticky, even after 2 hours in the fridge. Instead of rolling out, I dropped balls. They turned out softer, but didn't fall apart, and next time I would add a little more spice, maybe nutmeg. One of the only GF cookies I've tried that came out well the first time."
"Wonderful gluten-free cookies! THese are an easy cookie to make and my family didn't pick them for a gluten-free treat. I used some royal icing to pipe around the edges and it made these simple cookies look great. The dough was very soft until regrigerated but rolled well after. I rolled my dough using glad-bake paper on the benchtop and sprinkle the top lightly with rice flour when it stuck to the rolling pin. The shapes I cut were hearts and flowers and both held the shape during cooking. Thankyou Di -this is a really good cookie recipe. Photo also being posted. [For gluten-free royal icing- beat one large egg white. Slowly incorporate /add and in one-and-a-half cups of sifted (pure) icing sugar. Add food colouring last]"