Ingredients
- Bonabo Gluten-free Bread flour mix – 500g
- Honey – 250g
- Butter – 120g
- Icing sugar – 120g
- Gingerbread spice mix – 2 tsp
or you can make your own mix (1 tsp ground cardamom, 2 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp ground star anise, 1 tsp ground cloves, 1 tsp ground nutmeg) - Baking soda – 1 tsp
- Egg – 1
Recipe
- In a saucepan, combine butter, honey and gingerbread spice mix or your own mix. Heat the mixture over a low heat.
- In another bowl, combine the flour mix, sugar and baking soda.
- Mix the dry and wet ingredients, add the egg and knead the mixture. When smooth and separates from your hands and the sides of the bowl, make a dough ball, if not add as much of the flour as needed.
- Wrap in cling film and refrigerate for an hour or overnight.
- After resting, knead the dough on a floured surface and roll out to half a centimeter thick. If you left it in overnight, take it out of the fridge 1 hour before using it, so that it can thaw and be easier to work with.
- Poke out with Christmas cutters and place the gingerbread on a baking tray lined with baking paper. If you want a shiny finish, brush the tops with beaten egg.
- Bake at 170°C for about 10 minutes, then remove from the oven. You can decorate with icing as usual.