The holiday baking season is here for sure and I guess that you’ve already noticed that I started baking weeks ago. Few things make me so happy as baking for Christmas. I love the holiday spices – saffron, cinnamon, cardamom, clove, and ginger – and especially when you combine them to create mouth-watering recipes. Like gingerbread cookies, for example, which, is my absolute favorite Christmas treat, and always has been.
When I was a kid I had these mini cutters and a mini rolling-pin and I always helped my mum baking. Well, actually it was a family thing because the entire family was involved. I had a baking sheet that was my own and I got to fill it with tiny gingerbread cookies, that was also mine, and mine only. My dad was in charge of the oven, so he was the one handling the baking sheets – bringing one sheet out of the oven and putting the next one in. We always let the cookies cool down on the kitchen counter and then we put them in a big blue metal box with white evergreens and snowflakes painted on it. I had my own box for my mini cookies, it was green and it had a big Santa Claus painted on it.
It was my favorite day of the year. And even though I’m almost 27 years old I still get drolly as a kid when it’s time for the annual gingerbread baking day in our house. And Kalle is the same, so we’re like two kids when it’s time for baking. When the cookies are done, we always try them out with some mulled wine while listening to Christmas music. I think it still is my favorite day of the year, even now, somewhat 20 years later.
Thesegingerbread cookies are gluten-free and super delicious. If you want, you can double the recipe if you want more cookies. Also, please notice that you need to make the dough the day before you are planning to bake. The dough needs to rest overnight. Oh, and don’t forget to taste the dough – it’s delicious!
makes about 50 cookies
85 g coconut sugar
3 tbsp maple syrup
35 g non-flavored coconut oil
1 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cardamom
1 tsp ground clove
pinch of salt
1/2 tsp bicarbonate
1/2 tsp psyllium husk
2 dl | 110 g rice flour
1 3/4 dl | 90 g sorghum flour (durramjöl på svenska)
1 dl | 55 g oat flour
additional rice flour for the final steps
In a saucepan, combine coconut sugar and maple syrup. Warm over medium heat until the sugar is dissolved.
Add the coconut oil and let it melt.
Add the spices and remove the saucepan from the heat. Stir until everything is well combined. Let cool while stirring every now and then.
In a baking bowl, combine the remaining dry ingredients.
Add the sugar mix to the dry ingredients while stirring. I prefer to use a mixer with dough hooks, but if you’re really strong you can do it by hand.
Mix for a couple of minutes until you have a firm dough.
Add the egg and mix again. You might need to add more flour to the batter – I added about 1 dl (55 g) rice flour in this step. Remember to add a little flour at the time and see how much flour is needed.
When the dough is firm and can be formed, put the dough on a plate and cover with plastic foil.
Let the dough rest in the fridge overnight.
Cut the dough into smaller pieces and roll out one piece at the time, about 2-3 mm thick. Use gingerbread cutters to make cookies. Transfer the cookies to a parchment paper lined baking sheet and bake in the middle of the oven for 5-10 minutes. Keep an eye on the cookies all the time, they burn easily. Repeat the cutting and baking with the rest of the dough.
Let the cookies cool and then store in a metal box.