I wanted to make some zombie gingerbread cookies that all of my friends could eat so thus these became gluten free and vegan.
Prep Time: 30 minutes
Total Time: 30 minutes
2/3c teff flour
1/3 superfine brown rice flour
1 cup arrowroot starch
2 teaspoons ground ginger (use 1 teaspoon if you don't like a heavy ginger taste)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoons xanthan
1/2 cup dark, unsulfered molasses
1/4 cup confectioner's sugar
1/4 cup coconut oil
1 teaspoon vanilla extract
Extra rice flour for dusting when rolling and cutting out cookies
1 recipe for Royal Icing (recipe link below)
Preheat oven to 350 F degrees
Line 2 large baking sheets with parchment paper or lightly grease
1) Sift all dry ingredients together and set aside.
2) Cream butter and sugar, beating on high speed for 3-5 minutes until light and fluffy.
3) Add molasses and vanilla and beat until combined.
4) Slowly add dry, sifted ingredients to butter mixture and beat just until a stiff dough forms.
5) Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8 inch thick.
6) Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
7) Bake for 10 minutes in preheated oven, or until cookies are firm to the touch. Cool and decorate with Royal Icing and Chocolate Buttercream Frosting.
Royal Icing Recipe
1 cup confectioners' sugar
2 teaspoons non-dairy milk substitute (like rice milk, or water)
1 tsp maple syrup
1 tsp agave syrup
1/4 teaspoon almond extract (or clear vanilla)
1. In a small bowl, stir together confectioners’ sugar and first liquid (water or rice milk) until smooth.
2. Add syrups and almond extract until icing is smooth and glossy. If icing is too thick, add more syrup.
3. Cover icing with damp cloth when not using to prevent crusting.