White Chocolate-Dipped Gingerbread (Gluten-Free)
Rating:
Ingredients:
Dry Ingredients
- 1 ¼ cup gluten-free plain flour, plus a sprinkle more for dusting
- 1 cup almond meal
- 2 ½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp salt
Wet Ingredients
- ¼ cup pure maple syrup
- ¼ cup blackstrap molasses
- ¼ cup butter, melted
- 1 tsp vanilla essence
Garnish - optional
- 150 g white chocolate
Method:
- Sift the plain gluten-free flour into a medium mixing bowl. Add the remaining dry ingredients and mix.
- Combine the wet ingredients in a bowl and mix until black and glossy.
- Add the wet ingredients to the dry. Use a wooden spoon to mix into a dough, switching with your hands to bring it all together once nearly a ball.
- Cover the bowl or put the dough in an airtight container. Chill for an hour in the fridge.
- When you've got 10 minutes left of chilling time preheat the oven to bake 160 degree Celsius.
- Flour a clean surface. Place the dough overtop and roll with a rolling pin until around ½ centimetre thick. Punch out shapes with a cookie cutter. Carefully place on a lined baking tray (you'll need to do a few rounds, but don't worry they cook quick!). I got 20 biscuits from the dough.
- Bake at 160 degrees for approximately 12 minutes, or until the edges are set but the centres are still slightly soft.
- Remove from oven, leave to cool for 5 minutes on the tray - they will continue to firm up as they cool. Gently transfer to a cooling rack to cool completely.
- Once completely cooled, melt white chocolate until smooth.
- Dunk each gingerbread in the white chocolate a little less than half-way up their body. As you go, place back on the lined baking tray. I tend to dunk just the front side, so they'll sit flat on the tray.
- Place the trays in the fridge for the chocolate to harden.