I had hoped to post this for you before Christmas, but I managed to get a tummy bug 3 days before the big day and certain things just had to be let go! I hosted family for Christmas this year and had plenty of preparation to do. It was a wonderful day of great food and celebration, as I hope it has been for you too.
The gingerbread keeps for ages in an airtight container and it makes a great snack to pull out when friends come over. Like many gluten/dairy-free recipes, it won't be the same as the gingerbread you may have grown up with, but it's a great recipe all the same.
You can pipe your own icing for decoration, but I like to cheat and buy the little boxes of icing tubes that you can squeeze out. You get four colours in one box. The kids find them so much easier to use. Find them in the baking section of the supermarket, with all the cake decorating supplies.
- 3 1/2 cups almond meal
- 1 tsp baking soda
- 150 g (1/2 cup) honey
- 1 Tablespoon plain yogurt (preferably sheep’s or goat’s)
- 1 egg
- 1 tablespoon each of
- Line two baking trays with baking paper.
- In one bowl combine the almond meal with the baking soda. In another bowl, wisk togehter the honey, yoghurt, egg and spices. Stir the wet ingredients into the dry ingredients and knead lightly into a firm dough.
- Refrigerate, wrapped in plastic wrap, for at least 2 hours.
- Preheat the oven to 150 o Celcius (this low temperature is VERY important!)
- Roll the dough between two sheets of baking paper until about 2 mm thick. Cut desired shapes with cookie cutters and place on the lined trays. Keep rolling out the off-cuts and make more shapes. If dough becomes too sticky when rolling out subsequent batches, place dough back in the fridge until firmer and repeat the process.
- Bake for 10-15 minutes, until nicely golden, ensuring they do not over-brown.
- Cool completely before decorating or storing in an airtight jar.