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Gluten free snappy Gingerbread Biscuits – Low FODMAP

Light gingerbread biscuits - gluten free, Low FODMAP
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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.

 
Preparing equipment to make the gingerbread biscuits
Preparing equipment to make the gingerbread biscuits

 

Ingredients to make a Gluten free snappy Gingerbread Biscuits – Low FODMAP:

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
 

Equipment needed:

medium pot
large bowl
sieve
wooden spoon
 
different shapes of biscuit cutter
rolling pin
at least 2 large baking trays
 

 

Light gingerbread biscuits - gluten free, Low FODMAP
Light gingerbread biscuits – gluten free, Low FODMAP

 

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!

 

Gluten Free Gingerbread Snappy Biscuits - Low FODMAP
Gluten Free Gingerbread Snappy Biscuits – Low FODMAP

 

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

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. They are more smooth and they have risen in the oven better, creating a small air bubbles inside. They 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.
Prep Time8 mins
Cook Time7 mins
Chilling1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: British
Keyword: gluten free biscuits, gluten free gingerbread biscuits, gluten free snappy gingerbread biscuits low fodmap, low fodmap christmas gingerbread
Author: fitfodmapfoodieuk

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.

 

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