Gingerbread Recipe

Merry Christmas!
I am doubling up posts today just so you can have this in case you want to bake before Christmas. I adapted an already adapted recipe based on Sheriden Rogers 'Entertaining at Home' (1994 p143 - I think!) that my friend gave me. After the results of my recipe, I can only imagine how yummy the 'normal' version is. The kids loved helping with the cookie cutters.

This gingerbread is crunchy on the outside and soft on the inside. I gave it to friends last night and they commented on how delicious it was even before they knew it was allergen free! And as my son said, they were 'Yummo!' I divided the recipe into 2/3 amounts and got about 60-70 small cookies.

250g dairy free spread
185g brown sugar
2 eggs worth of egg replacer
300g honey
750g plain g.f. flour
pinch salt
3 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
3 tsp bicarbonate of soda dissolved in
125ml boiling water

Preheat oven to 170 degrees Celcius (325F)
Cream dairy free spread and sugar until light and fluffy (use a large bowl and a mixmaster is best but I managed with electric handbeaters)
Beat in egg replacer
Add honey and mix
Sift together dry ingredients and then add to mixture in parts alternating with dissolved bicarb soda
If dough feels too soft, add a bit more flour (I didn't need to)
Refrigerate for 2 hours - overnight
Roll dough out and cut out with cookie cutters
Place on trays with baking paper lining
Cook until lightly browned
Remove from oven but leave on tray for 5 mins before transferring to a wire rack.

Tip - I found the dough got easier to work with after it had been out of the fridge for a couple of minutes.