What you’ll need:
- 1 tbs ground ginger powder
- 1 egg lightly beaten
- 120g melted butter
- 1/2 tsp mixed spice powder
- pinch of sea salt
- 1/2 cup pure maple syrup
- 1/2 tsp baking powder
- 1 cup brown rice flour
- 1 cup besan (chickpea) flour
What to do:
- Preheat oven to 160 degrees.
- Mix all ingredients in a bowl until it forms together in a ball, like pastry.
- Sprinkle some additional rice flour on a clean bench-top or pastry board and then on top of the ball of gingerbread and roll out with a rolling pin until about .7cm thick. If you think your ‘dough’ is too wet, add some more besan or rice flour to it – this may depend on the size of your egg.
- Cut into shapes and gently lift onto your baking tray, rolling out the remainder, sprinkling with rice flour and repeating.
- Bake for 15 minutes or until edges are browned.
- Allow to cool for 5 minutes on the tray before sliding onto a wire rack.
- If you want to go all out, I recommend melting and piping some raw chocolate onto your trees as decoration. We simply sprinkled ours with arrowroot flour, which looks like icing sugar – or snow…
Recipe courtesy of “The Whole Daily”