| | Gluten-free gingerbread stars
Gluten-free gingerbread stars
Gluten-free gingerbread stars 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Place butter, sugar and treacle in a small saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted and sugar is dissolved. Remove from heat. Transfer to a large heatproof bowl. Cool for 20 minutes. Whisk in egg.
  2. Sift flour, cornflour, ginger, nutmeg, xanthan gum and bicarb into a medium bowl. Add fl our mixture to treacle mixture. Stir until mixture is combined. Turn out onto a surface lightly dusted with extra flour. Knead for 10 seconds or until smooth. Divide dough in half and shape each half into a disc. Wrap each in plastic wrap. Refrigerate for 1 hour 30 minutes or until fi rm.
  3. Preheat oven to 180C/160C fan-forced. Line 4 large baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Using an 8cm star cutter, cut stars from dough, re-rolling and cutting dough scraps. Place, Gluten-free gingerbread stars 2cm apart, on 2 prepared trays. Bake for 10 to 13 minutes or until just fi rm. Cool completely on trays. Repeat, using a 5cm star cutter, with remaining dough disc and prepared baking trays. Bake for 8 to 10 minutes.
  4. Make Royal icing; Whisk egg white in a bowl until frothy. Gradually add icing sugar, whisking until smooth. Stir in lemon juice. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe onto stars to form a decorative pattern. Stand for 15 minutes or until icing is set. Serve.
Time for preparing:
30 min.
Servings:
50

Ingredients:

  • 80g butter, chopped
  • 1/4 cup caster sugar
  • 1/2 cup treacle
  • 1 egg, lightly beaten
  • 2 cups brown rice flour (see Notes)
  • 1/2 cup gluten-free cornflour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon MasterFoods® Nutmeg Ground
  • 1 teaspoon xanthan gum (see Notes)
  • 1/2 teaspoon bicarbonate of soda
  • Extra brown rice flour, for dusting
  • Royal icing
  • 2 egg whites
  • 3 cups pure icing sugar, sifted
  • 1 teaspoon lemon juice
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