This traditional recipe is for soft on the inside, crisp on the outside Gingerbread, suitable for building Gingerbread houses or make Gingerbread men. This is the epitome of Christmas, the smell will fill your house with scent of honey, cardamom, nutmeg, ginger, cinnamon and so many more. This recipe can be made dairy free.
What you need:
250g Honey
170g soft brown sugar
150g butter or margarine
1 egg
680g gluten free flour (Edmonds works well)
10g cocoa powder (unsweetened)
15g homemade Gingerbread Spice Mix (find the recipe here: https://www.yettemoosh.co.nz/blogs/recipes/gingerbread-spice-mix-homemade )
How to make the Gingerbread dough:
1) In a large pot, melt the butter with the brown sugar and honey and stir until well combined. Set aside to cool to luke-warm.
2) Add the egg, gluten free flour, cocoa powder and Gingerbread Spice Mix and mix for about 5 minutes until you have a smooth dough.
3) Split the dough in half and wrap as flattened rectangles in glad wrap. Chill for a minimum of 3 hours, best overnight to increase flavour.
4) Roll out the dough to about 5-6mm thickness on a floured surface. If you want to make a Gingerbread House, you can find great Gingerbread house designs online. Print and cut out the templates and simply lay over the dough and cut out the shape. Remember that a smaller house is easier to assemble (btw a little tip: make some caramel by carefully melting soft brown sugar in a pan over a gentle heat. Use this to stick the house together once baked and cooled, as it will stick instantly, much easier than using Royal Icing)
5) Bake on baking paper lined trays in a preheated oven (175C Upper/Lower heat, 160C fan forced) for about 16-18 minutes (not too long as you don't want the Gingerbread too dry).
6) Let the Gingerbread cool a little before moving it with a spatula to a cooling rack. Let the Gingerbread cool completely before either assembling or decorating.
Royal Icing for decorating: (you will need about 3x the amount for a house)
250g icing sugar
1 egg white
a little lemon juice
Beat the egg white until stiff, add the icing sugar and a little lemon juice. Fill into a piping bag with a round nozzle (the smaller the hole, the finer the line will be). Have fun decorating!!!