I know that there is one recipe already on the blog for the Low FODMAP gingerbread biscuits, but this recipe is completely different! In the other one I used brown sugar, which although blended with butter, gave a bit of crunch after baking the biscuits. Those new gluten free snappy gingerbread biscuits (Low FODMAP) are also crunchy and snappy, but in a different way. Being more smooth and they have risen in the oven better, creating a small air bubbles inside. Those biscuits are snappy, I have to say, but also they melt in the mouth! They are perfect addition for a cup of tea or coffee.
And what is even more important, they stay fresh for long time. You just need to close them in an airtight container, for example a biscuit tin.
This recipe is adapted from a book “Gingerbread Wonderland” by Mima Sinclair.
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients to make a Gluten free snappy Gingerbread Biscuits – Low FODMAP:
Equipment needed:
Instructions to make this Gluten free snappy Gingerbread Biscuits – Low FODMAP:
Place the maple syrup, sugar, butter, lemon zest and ground spices in a medium pot, on a low heat. Mix it frequently until the sugar is dissolved.
Increase the heat and wait for the mix to start boiling. Then the it off the heat and add the soda, mixing it in quickly. The mixture will froth up, because the bicarbonate of soda reacts – mix it until combined. Leave to Coll for 15 minutes.
Using a sieve over a big bowl, sift the flour and salt. Then fold the mixture into it in batches, using a wooden spoon. Add an egg, mixing it in. Try not to overwork the dough, because the biscuits will spread and be flat during the baking.
The biscuits dough might be a bit sticky, but try not to add too much flour. Place it on a floured surface, knead a bit until smooth. Form It into a flat disk and chill in the fridge for 1 hour.
Early enough, before you take the dough out from the fridge, preheat the oven to 180 degrees C/ with a fan 160 degrees C. Prepare 2 baking trays with a baking paper.
Roll out the dough between 2 pieces of baking paper, so it doesn’t stick. Cut out your favourite shapes. Place them, with enough space in between, on a baking paper in a baking tray.
Bake for 7-10 minutes, until risen and golden brown.
If you want to decorate them with icing and other decorations, wait for the gingerbread biscuits to completely cool first.
I like them like this, just plain, with a cup of English tea (with milk, of course!). But when I am making them for Christmas, to have this Festive feel, I always decorate them with coloured icing sugar (easy to make on your own, you just need icing sugar, water and food colouring!), and the Low FODMAP additions like:
- Low FODMAP amount of appropriate nuts (for example walnuts, pecans)
- sprinkles (check ingredients list to make sure that they are Low FODMAP)
- raisins – remember to use only Low FODMAP amount per serving
- homemade candied peel – orange and lemon
And they are delicious!
If you are a Polish speaker, you can find a Polish version of this recipe in my Przepisy Low FODMAP blog.
Gluten free snappy Gingerbread Biscuits - Low FODMAP
Equipment
- medium pot
- large bowl
- sieve
- wooden spoon
- different shapes of biscuit cutter
- rolling pin
- at least 2 large baking trays
Ingredients
- 140 g maple syrup
- 200 g light brown sugar
- 200 g unsalted butter
- Zest of 1 unwaxed lemon
- 4 tsps ground ginger
- 2 tsps ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp. Bicarbonate of soda
- 650 g gluten free plain flour
- 1 tsp salt
- 1 lightly beaten medium egg
Instructions
- Place the maple syrup, sugar, butter, lemon zest and ground spices in a medium pot, on a low heat. Mix it frequently until the sugar is dissolved.
- Increase the heat and wait for the mix to start boiling. Then the it off the heat and add the soda, mixing it in quickly. The mixture will froth up, because the bicarbonate of soda reacts - mix it until combined. Leave to Coll for 15 minutes.
- Using a sieve over a big bowl, sift the flour and salt. Then fold the mixture into it in batches, using a wooden spoon. Add an egg, mixing it in. Try not to overwork the dough, because the biscuits will spread and be flat during the baking.
- The biscuits dough might be a bit sticky, but try not to add too much flour. Place it on a floured surface, knead a bit until smooth. Form It into a flat disk and chill in the fridge for 1 hour.
- Early enough, before you take the dough out from the fridge, preheat the oven to 180 degrees C/ with a fan 160 degrees Prepare 2 baking trays with a baking paper.
- Roll out the dough between 2 pieces of baking paper, so it doesn't stick. Cut out your favourite shapes. Place them, with enough space in between, on a baking paper in a baking tray.
- Bake for 7-10 minutes, until risen and golden brown.
- If you want to decorate them with icing and other decorations, wait for the gingerbread biscuits to completely cool first.
- I like them like this, just plain, with a cup of English tea (with milk, of course!). But when I am making them for Christmas, to have this Festive feel, I always decorate them with coloured icing sugar (easy to make on your own, you just need icing sugar, water and food colouring!), and the Low FODMAP additions like:
- Low FODMAP amount of appropriate nuts (for example walnuts, pecans)
- sprinkles (check ingredients list to make sure that they are Low FODMAP)
- raisins - remember to use only Low FODMAP amount per serving
- homemade candied peel - orange and lemon
- And they are delicious!
If you are interested to see the other gingerbread gluten free biscuit recipe, go here.
