Ingredients:
Gingerbread:
1 3/4 cup (280g) Steve’s GF Cake Flour Blend 1 stick (4 oz.) Unsalted Butter (softened, room temperature)
1 Large Egg
1/2 cup Dark Brown Sugar
1/3 cup 1 tablespoon Molasses
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Powdered Ginger
1/4 teaspoon Cinnamon
1 pinch Dried Cloves (may be substituted with allspice)
1/4 teaspoon Authentic Foods Vanilla Powder (may be substituted for 1 tsp of vanilla extract)
Royal Icing:
1/4 cup Pasteurized Liquid Egg Whites
2 cups Confectioners’ Sugar (Powdered Sugar)
1 teaspoon Lemon Juice
Food coloring, fruit powder or yogurt powder (optional)
Directions:
Gingerbread:
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Combine all the dry ingredients except for the brown sugar and molasses.
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In a standing electric mixer fitted with a paddle, on medium speed, cream the butter and brown sugar together. Then add the molasses and continue to mix the ingredients till well combined. Add the egg and mix on medium speed till fully combined.
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Turn the mixer down to low speed, add the dry ingredient mixture in 3 equal batches and mix till evenly combined. Then mix for one more minute.
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Form the dough into a block and cover in plastic wrap. Refrigerate until the dough is lightly chilled (about 1 hour).
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Roll out the dough on alightly floured work surface. Cut out your shapes and place onto a parchment paper lined baking sheet.
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Bake in a pre-heated oven at 325F for 12-17 minutes. Cool on a wire rack before decorating with royal icing.
Royal Icing:
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In a standing mixer fitted with a paddle, mix the egg whites until soft peaks form.
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Add sugar and mix untilsmooth. Add lemon juice and mix until smooth. Add food coloring or powder if desired and mix until your ideal shade is reached.
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Pipe the frosting onto thecookies using a pastry bag or a zip-top freezer bag with a small hole cut into a corner. Allow icing to harden and store the cookies in a tightly sealed container at room temperature.
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