Ginger cookies are a classic of the Christmas period in Anglo-Saxon countries. Their smell will invade your kitchen and you will hardly be able to do without it. Here, we have chosen them without gluten to limit inflammation and appeal to as many people as possible. Here is the recipe:
- 2 cm grated ginger
- 140g butter or coconut oil
- 3 tbsp. tablespoon of maple syrup
- 100g brown sugar or coconut sugar
- 140g buckwheat flour
- 30g lupine flour
- 175g rice flour
- 1 C. teaspoon of baking soda
- 1 tsp powdered ginger
- 1 C. teaspoon cinnamon powder
- 1 pinch salt
- Optional: 100g icing sugar
- Preheat the oven to 180°C (th. 6).
- Finely grate the ginger and melt the butter or coconut oil in a saucepan with the maple syrup and sugar.
- In a salad bowl, pour the flours and the baking soda, mix, add the powdered ginger, cinnamon, salt, then the chopped ginger and the maple syrup butter. Mix everything well. Put the ball of dough in the refrigerator for 30 minutes.
- Line two baking sheets with sheets of parchment paper. Roll out the dough so that it is 4 or 5 mm thick. Cut out the biscuits using cookie cutters, in the shape of men, fir trees or stars. Place all the biscuits on the baking sheets and bake for 12 minutes.
- Optional: Prepare the icing. Dissolve the icing sugar with 2 to 3 tablespoons of water and mix thoroughly. Put this preparation in a freezer bag from which you cut a corner or a small piping bag.
- When the cookies are baked and cooled, decorate them. Leave to dry in a cool place.
Treat yourself :)