FESTIVE GINGERBREAD BIKKIES
*Gluten free, dairy free, refined sugar free.
185g unsalted butter
1/3 cup rapadura
1 tbs freshly grated ginger
1/3 cup rice malt syrup
½ cup millet flour
½ cup rice flour
80g quinoa flour
80g buckwheat flour
1 tsp baking soda
½ tbs cinnamon
½ tbs allspice
¼ tsp nutmeg
Beat butter and sugar until thick and pale. Add egg and fresh ginger and mix well. Add rice malt syrup and mix until just combined.
Meanwhile sift all flours, baking soda and spices together in a mixing bowl. Add flour mix to the butter mix ½ cup at a time, beating well after each addition.
Once all is well combined shape dough into a ball and enclose in plastic wrap. (it will be a little sticky, this the reality of GF flour mixes).
Leave for at least 1 ½ hours in the fridge.
Preheat oven to 180 degrees Celsius and line at least 3 trays with baking paper (you will be rotating these frequently for each fresh batch).
Roll out sections of cold dough on a well-floured surface to desired thickness (we prefer them quite thin).
Cut out shapes and bake for approximately 7 mins before turning 180 degrees for another 3 mins or until just golden. Batch will make approx. 60 biscuits depending on thickness.