Gluten Free Gingerbread Biscuits (Thermomix)

Ingredients:

380g Gluten Free Plain Flour
1/5 tbsp. grounded ginger
1 teaspoon of mixed spice
1 teaspoon of bicarb of soda
100g brown sugar
100g golden syrup
150g butter
A pinch of salt
1 egg yolk

Method:

Place all ingredients into the mixing bowl and mix: 12 seconds / Speed 6


Scrape down the sides of mixing bowl with a spatula and then knead: 50 seconds / Knead

Remove all dough from bowl and mould into a ball, wrap in cling wrap and place in fridge for 1/2 hour

Roll out cold dough between two pieces of baking paper to prevent sticking.  Desired thickness is approx. 4 mm.

Once rolled out use cookie cutters to create biscuits

Preheat oven to 180C and line two trays with baking paper

Transfer biscuits to trays and bake for 8-10 minutes or until light brown.  Less for mini biscuits

Allow to cool slightly before transferring to cooling rack




MIXED SPICE

Ingredients:

3 cinnamon quills
3 Star Anise
1 teaspoon ground allspice
1 teaspoon of whole black peppercorns
2 teaspoons whole cloves
3/4 teaspoon coriander seeds
1/4 teaspoon caraway seeds
3 teaspoons ground nutmeg
3 teaspoons ground ginger
1/2 teaspoon of ground cardamom

Method:

Place all ingredients into bowl and mill: 1 minute / speed 9

Scrape down sides of bowl and mix: 20 seconds / speed 9

Place in air tight jar for use as required