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Almond Gingerbread

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Almond Gingerbread
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INGREDIENTS

• 1 cup all purpose gluten free flour mix
• (can sub plain flour)
• 3 tsp ground cinnamon
• 1 Tbsp ground gingerbread
• ½ tsp ground nutmeg
• 1 ½ cups Lucky Almond Meal
• ½ tsp fine salt
• ½ cup butter, melted
• ½ cup brown sugar
• 1/3 cup golden syrup

Icing:
• 1 cup icing sugar, sifted
• Milk

Decorations:
• Lucky Flaked Almonds
• Lucky Currants

LUCKY NUTS IN THIS RECIPE

Flaked Almonds
Lucky Currants

METHOD

  1. Sift flour and spices into a large mixing bowl. Add almond meal and salt, mix to combine well.
  2. Add melted butter, sugar and golden syrup into the bowl. Use a wooden spoon to mix well, until you have an even ball of dough. Tip: Use your hands after the initial mix, it will be much easier.
  3. Roll dough into a ball then flatten into a disc shape. Cover with plastic wrap and refrigerate for 2 or more hours.
  4. Preheat oven to 180ºC and remove dough from fridge. Line 2 baking trays with baking paper and set aside.
  5. Place dough between 2 pieces of baking paper and roll into a large rectangle around ½ cm thick. Use cookie cutters to cut your gingerbread out, arranging on the lined trays. These cookies will not spread a lot but still leave ample space between each. Gather excess dough, squeeze into a ball and roll out again, cutting out more shapes. Continue until all the dough has been used.
  6. Bake individual trays for 10-12 minutes. Remove from the oven, cool for 5 minutes then transfer to a wire rack to cool completely.
  7. To make icing simply whisk icing sugar and milk together. Initially, add only 1 Tbsp of milk then whisk well. Add only 1 tsp of extra milk, whisking again, until you form a thick, pipe-able mixture. Transfer to a piping bag (or make your own).
  8. Pipe icing to cover your gingerbread. Add flaked almond booties, hats and/or gloves, then add dried currants for buttons. Allow to set for 30 minutes, then serve and enjoy.

 

Note: These biscuits store well in an airtight container at room temperature and are best stored flat (not stacked up). If you wish to stack these into a box for a gift, allow to completely set (2 or more hours) and lay a piece of baking paper between each layer.

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LUCKY RECIPES

  1. Sift flour and spices into a large mixing bowl. Add almond meal and salt, mix to combine well.
  2. Add melted butter, sugar and golden syrup into the bowl. Use a wooden spoon to mix well, until you have an even ball of dough. Tip: Use your hands after the initial mix, it will be much easier.
  3. Roll dough into a ball then flatten into a disc shape. Cover with plastic wrap and refrigerate for 2 or more hours.
  4. Preheat oven to 180ºC and remove dough from fridge. Line 2 baking trays with baking paper and set aside.
  5. Place dough between 2 pieces of baking paper and roll into a large rectangle around ½ cm thick. Use cookie cutters to cut your gingerbread out, arranging on the lined trays. These cookies will not spread a lot but still leave ample space between each. Gather excess dough, squeeze into a ball and roll out again, cutting out more shapes. Continue until all the dough has been used.
  6. Bake individual trays for 10-12 minutes. Remove from the oven, cool for 5 minutes then transfer to a wire rack to cool completely.
  7. To make icing simply whisk icing sugar and milk together. Initially, add only 1 Tbsp of milk then whisk well. Add only 1 tsp of extra milk, whisking again, until you form a thick, pipe-able mixture. Transfer to a piping bag (or make your own).
  8. Pipe icing to cover your gingerbread. Add flaked almond booties, hats and/or gloves, then add dried currants for buttons. Allow to set for 30 minutes, then serve and enjoy.

 

Note: These biscuits store well in an airtight container at room temperature and are best stored flat (not stacked up). If you wish to stack these into a box for a gift, allow to completely set (2 or more hours) and lay a piece of baking paper between each layer.

  1. Sift flour and spices into a large mixing bowl. Add almond meal and salt, mix to combine well.
  2. Add melted butter, sugar and golden syrup into the bowl. Use a wooden spoon to mix well, until you have an even ball of dough. Tip: Use your hands after the initial mix, it will be much easier.
  3. Roll dough into a ball then flatten into a disc shape. Cover with plastic wrap and refrigerate for 2 or more hours.
  4. Preheat oven to 180ºC and remove dough from fridge. Line 2 baking trays with baking paper and set aside.
  5. Place dough between 2 pieces of baking paper and roll into a large rectangle around ½ cm thick. Use cookie cutters to cut your gingerbread out, arranging on the lined trays. These cookies will not spread a lot but still leave ample space between each. Gather excess dough, squeeze into a ball and roll out again, cutting out more shapes. Continue until all the dough has been used.
  6. Bake individual trays for 10-12 minutes. Remove from the oven, cool for 5 minutes then transfer to a wire rack to cool completely.
  7. To make icing simply whisk icing sugar and milk together. Initially, add only 1 Tbsp of milk then whisk well. Add only 1 tsp of extra milk, whisking again, until you form a thick, pipe-able mixture. Transfer to a piping bag (or make your own).
  8. Pipe icing to cover your gingerbread. Add flaked almond booties, hats and/or gloves, then add dried currants for buttons. Allow to set for 30 minutes, then serve and enjoy.

 

Note: These biscuits store well in an airtight container at room temperature and are best stored flat (not stacked up). If you wish to stack these into a box for a gift, allow to completely set (2 or more hours) and lay a piece of baking paper between each layer.