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Traditional Gluten Free Gingerbread
Cook Time
8 mins
Total Time
45 mins
Servings: 18 biscuits
  • 125 g butter, softened
  • ½ cup firmly packed brown sugar
  • ½ cup golden syrup
  • 1 egg yolk
  • cups gluten free plain flour
  • ½ tablespoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  1. Preheat oven to 180°C/170° fan forced and line baking tray with baking paper.
  2. Using an electric mixer beat the butter, sugar and golden syrup until creamy. Add egg yolk and combine.
  3. Stir in flour, ginger, cinnamon and cloves. Bring dough together and knead until smooth. Cover and place in fridge for 30 minutes. Tip: If its still a bit gooey and sticking to your hands add a little extra flour.
  4. Roll the dough until 5mm thick and using the desired cookie cutter, cut shapes from dough, re-rolling dough scraps. Place, 2cm apart, on prepared trays. Repeat with remaining dough.
  5. Bake for 8-10 minutes or until firm to touch and set aside to cool before eating.