كعك الزنجبيل الخالي من الغلوتين
American 120 Mins Prep · 10 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line two baking trays with baking paper.
- Combine the butter and sugar together and cream using a paddle attachment, until light and fluffy, for approx. 8 minutes.
- Add the eggs and golden syrup and mix well. Mix the ground flaxseeds and hot water together and allow to absorb for 5 minutes.
- To make make the gluten-free oat flour, blitz gluten-free oats in a blender until fine.
- Sieve the dry ingredients, including the finely powdered oats, into the butter mixture. Add the soaked flaxseeds and mix to form a dough.
- Form the dough into a disc and cover in cling film, and refrigerate for 30 minutes.
- Lightly dust a clean work surface with the some extra gluten-free flour and roll out the dough to ½cm thick.
- Using the template provided on page 88, cut out the gingerbread house pieces and using the tip of a small piping nozzle, cut out rounds where the string will be pulled through. Transfer to the lined baking trays.
- Bake for 8-10 minutes or until golden around the edges. Remove from the oven and allow to cool slightly on the tray before transferring to a wire rack to cool completely.
- To make the royal icing, whisk the egg white gently then add the icing sugar until a stiff paste forms.
- Add the lemon juice and stir. Add a few teaspoons of water while whisking until you reach a consistency that is stiff but still oozes enough to create a drip.
- Place in a piping bag fitted with a small plain nozzle and decorate the sides and roof of the gingerbread house.
- Allow to set completely – preferably a full day.
- When ready to assemble, thread the ribbon through the punched-out holes and connect all the pieces together to form the house. Do the same with the roof and place the roof on top.
- Dust with the icing sugar and set out as a delicious centrepiece for your table.
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