Gluten Free Cookies Gingerbread Men

Step-by-step recipe for making gluten-free cookies – ginger человечки. Time: 1 hour. 35 min Difficulty: medium Quantity: 38 – 42 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Shortbread dough

• 2 tbsp. white rice flour
• 1 tbsp. tapioca flour (also called tapioca starch)
• 0.5 tbsp. buckwheat flour
• 1 tsp baking soda
• 0.5 tsp xanthan gum
• 2 tsp ground ginger
• 0.5 tsp ground cinnamon
• 0.5 tsp spices for pumpkin pie (nutmeg, allspice, cloves)
• 0.5 tsp salt
• 110 gr. softened butter
• 0.66 Art. brown sugar
• 1 lightly beaten large egg
• 0.5 tbsp. molasses molasses
• 1.5 tsp vanilla extract
• Royal icing
• Dragees, nuts and pastry toppings for decoration

Royal icing

• 0.33 Art. pasteurized egg whites
• 1 tbsp. l orange juice
• 0.25 tsp vanilla extract
• 3 tbsp. powdered sugar and optionally, if necessary
• Food coloring

Recipes with similar ingredients: rice flour, tapioca, flour buckwheat, brown sugar, powdered sugar, ground ginger, cinnamon, seasoning for pumpkin pie, orange juice, eggs pasteurized, vanilla extract, molasses

Recipe preparation:

1. In a medium-sized bowl, combine rice, buckwheat flour and tapioca flour, baking soda, xanthan gum, ginger, cinnamon, spices for pie and salt. Mix well and set aside side.
2. Beat at medium speed with an electric mixer butter with brown sugar until the mixture becomes airy and pale brown, about 3 minutes. Add the egg and keep beating at medium speed for about 1 minute. Add molasses and vanilla, whisk for another minute. Add half the mixture dry ingredients and beat at low speed until everything mixes up. Add the rest of the dry mixture and beat on low speed until the dough forms into small lumps. If a the dough is too liquid and does not crumple, add one or two more tablespoons spoons of rice flour.
3. Gather the dough with your hands and knead for 1 minute until you have it turns out to make a uniform ball out of dough. Form out of dough flattened disk and put in a plastic bag with a clasp, removing excess air. Refrigerate the dough for 1 hour. (If the dough will lie in the refrigerator for much more than an hour, before than continue cooking, let it lie down at room temperature for about 10 minutes).
4. Place the grills in the oven in the lower and upper third and preheat the oven to 180 ° C. Lay out two parchment baking sheets paper.
5. Divide the dough into 3 equal parts. Put the dough with which you don’t working at the moment, in the refrigerator. Roll the dough thick 3 mm. (For making gluten-free cookies, it’s best use parchment paper lightly sprinkled with rice flour, putting it on the bottom and top of the rolled dough.) Then you don’t have to use a lot of extra flour so that the dough does not stick to work surface). Use cookie cutters to cut the little men. From every third of the test should go 5-6 men 8 cm tall. Collect the trim and again roll out.
6. Spread gingerbread men on prepared baking sheets about 2.5 cm apart and bake until when the edges just begin to turn golden, 8-10 minutes. (To make the cookies softer, cook for 1-2 minutes less).
7. Let the cookies cool on the baking sheet for 1 minute, then remove and Allow to cool completely. The baking sheet should also completely cool. Repeat with the remaining dough. Completely cooled cookies garnish with royal glaze, as well as dragees, nuts and pastry topping.
   

   Royal icing

   In a medium-sized bowl, whisk the squirrels into foam at low speed, about 2 minutes. Add orange juice and vanilla and whisk again. Pour powdered sugar, 1 tbsp. at a time, then mix on low speed. When add a third glass of sugar, continue whisk until the glaze becomes uniform, thick and shiny, about 2 minutes. (Add an extra spoon or two sugar if frosting seems too fluid). Divide into 2 or 3 servings, add desired amount of dye and mix well. Put a few tablespoons of glaze in the corner of a plastic bag, cut a corner and draw a pattern on the cookie (dilute one or two drops of juice). Keep the cookies in the refrigerator for a few minutes, to freeze the icing. Note If you will not add in icing dye, use lemon juice instead of orange and do not put vanilla.