Fabulously Free From Gingerbread Snowmen
‘Tis the time of the year to start getting into the festive spirit! And this easy recipe for baking delicious gingerbread biscuits will get you in the Christmas spirit for sure.
Ingredients
What you will need:
- 350g GF Plain Flour
- 100g DF Butter
- 5 1/2 tsp Ground Ginger
- 175g Caster Sugar
- 4 tbsp Golden Syrup
- 1 Medium Egg
- Biscuit Cutters
For the icing:
- 200g Icing Sugar
- 1 Egg White
- Marshmallows
- Icing Pens
Instructions
Method:
Preheat the oven to 160 °C.
Put the flour, butter and ginger in a mixing bowl.
Mix it all together with your fingers until crumbly.
Add the sugar, syrup and egg, and mix it all together until it forms a firm pastry mix.
Roll out the pastry with a rolling pin to about 7 mm thick.
Use a round biscuit cutter (approx 80–100 mm) to cut out your biscuits.
Place the pastry on a greased or non-stick baking tray and pop it in the oven.
Bake until golden, for about 15-20 minutes.
Icing:
Whisk the egg white in a large bowl until it becomes frothy.
Add the icing sugar, a spoonful at a time, and fold in.
Add the lemon juice and stir.
Beat the icing until it is stiff.
Decoration:
Take a marshmallow and pipe on two eyes, a nose and a smile.
Spoon a generous amount of icing on the cooled gingerbread and make a puddle shape.
Before it sets put your marshmallow head into the puddle and add your buttons. I used Doisy and Dam ‘Dark Chocolate Drops’.
Let the icing set before you pipe on the icing arms.
I look forward to seeing your creations!
Don’t forget to tag #queenofthedesserts and follow me on my Instagram page @queen.of.the.desserts
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