Gingerbread Boys and Girls

*Adapted to be gluten free and casein free from Paula Deen's recipe in Good Housekeeping, Dec. 2008 pg. 208

posted at Gingerlemongirl.com

http://gingerlemongirl.blogspot.com/2008/12/gingerbread-boys-and-girls-gluten-free.html

Dry Ingredients

1 cup brown rice flour

1 1/4 cups sorghum flour

1 1/4 cups tapioca starch -or- arrowroot starch

1/4 teaspoon xanthan gum

2 teaspoons baking soda

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg (or ground)

1/8 teaspoon salt

Wet Ingredients

3/4 cup dark brown sugar

1/2 cup Crisco -or- butter

2 large eggs

1/4 cup molasses

Directions:

1. In a medium sized bowl whisk together all dry ingredients. Set aside.

2. In stand mixer (or by hand) beat brown sugar and crisco together until well combined (or creamed.) This may take about 3 minutes with the stand mixer, 5-8 minutes by hand. If using stand mixer, scrap bowl occasionally with a rubber spatula.

3. Add eggs and molasses to sugar/crisco mixture. Beat until combined in mixer. With a spoon stir in flour mixture a little at a time until well blended. (I definitely recommend adding the flour by hand with a wooden spoon, you get a good "feel" for how well the mixture is combining as a dough.)

4. Divide dough into 3 balls. Flatten each ball into a disk and cover with plastic wrap. Refridgerate at least one hour or until firm enough to roll out. (I kept mine in the fridge for about 2 hours.)

5. Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat.

6. Place two sheets of plastic wrap on a flat surface. Tape the plastic wrap to the surface so they will not move while you are rolling out the cookies. Sprinkle sweet rice flour lightly over the plastic wrap. Place the disk of dough on the lightly dusted surface and sprinkle additonal sweet rice flour over the top of the disk. Place another sheet of plastic wrap on top of the dough and roll out to 1/8" thickness. Cut out 4-5" gingerbread boys and girls.

7. Place cookies 1" apart on lined cookie sheets. Bake cookies 6-8 minutes (NO LONGER!) until edges are just slightly brown. You can EASILY overbake these cookies!! Transfer to a wire rack to cool.

8. Decorate with icing: Mix together 3 cups confectioners sugar with 3-4 tablespoons milk. Add food coloring as desired. I decorate by adding icing to cheap plastic ziplock bags. Cut one corner off the plastic bag and decorate!!

Makes about 30 4-5" cookies.

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