Low FODMAP Gingerbread Men
From our friends at 'A Little Bit Yummy'.
Alana Scott, founder of A Little Bit Yummy, has put together a delicious low FODMAP gingerbread men recipe to help you celebrate the festive season without triggering any symptoms.
The biscuits' delightfully crunchy edges and soft centres, paired with all the best Christmas spices, are sure to be a hit at the Christmas table.
GINGERBREAD MAN COOKIES
- 280 g (2 cups) gluten free all purpose flour (you'll also need more when rolling out the dough)*
- 3/4 tsp guar gum (or xanthan gum) (leave out if your flour blend already contains it)*
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon*
- 1 tsp ground ginger*
- 1/4 tsp ground nutmeg*
- 1/8 tsp ground cloves (small pinch)*
- 1/8 tsp salt (small pinch)
- 109 g (1/2 cup) brown sugar (lightly packed)
- 85 g butter or dairy free spread (room temperature - do not melt it)*
- 3 tbsp golden syrup or unsulphured molasses (we used a 15 ml tablespoon)
- 1 tbsp pure maple syrup*
- 1 large egg (at room temperature)
- 1/2 tsp vanilla extract
- 1 egg white
- 131 g (1 cup) confectioners sugar (powdered sugar)*
- In a large bowl, whisk together the flour, guar gum/xanthan (if using), baking soda, cinnamon, ginger, nutmeg, cloves and salt. Place the flour mixture to one side for later.
- Soften the butter or dairy free spread (if needed but do not melt it - you want it just soft enough that it is easy to press your finger gently into it). Using a cake mixer or electric egg beaters, beat the butter or dairy free spread and brown sugar until smooth and creamy. Then mix through the golden syrup/molasses, maple syrup, egg and vanilla. Add the flour mixture and mix on low until just combined. The cookie dough should be thick and sticky at this stage - it won't be a formed dough ball that you can handle with your hands. Don't panic; thick and sticky is exactly how the cookie dough should look.
- Divide the dough in half. Place each half of the dough in separate pieces of plastic wrap. Wrap tightly and pat into a rectangle.
- Place the cookie batter in the freezer and chill for two hours or pop it in the fridge overnight. The dough should feel stiff when you pull it out of the fridge or freezer.
- When you are ready to roll out the dough, line three baking/cookie trays with baking/parchment paper. Next, place a large piece of baking paper/parchment paper on the bench. Generously sprinkle the paper with flour.
- Remove one of the dough pieces from the freezer/fridge. Cut it in half. Take one half, roll it through the flour, and knead it with your hands a few times - each time allowing the dough piece to pick up more flour. Sprinkle the paper lightly with more flour and start rolling out the dough - adding more flour on top to stop it from sticking to the rolling pin. Once the dough is about 1/4 inch (0.5cm) thick, dip your cookie cutter in flour and cut out the gingerbread man shapes (wiggle the cutter well to loosen the dough). Gently loosen the shape off the paper using a butter knife, then transfer it to a lined baking/cookie tray using a metal fish slice. Give each cookie plenty of space around it (we got about 8 cookies per tray).
- Troubleshooting tip: If the cut gingerbread men cookies stick to the paper and won't easily lift up - don't panic. Gather the dough back into a ball, knead it back through a sprinkle of flour a couple more times. Then roll it out again. Gluten free dough can be more temperamental than wheat-based dough and it takes a while to get used to working with it.
- Repeat the dough rolling process until all the dough has been used - we ended up with 24 cookies from the batch of dough.
- Place the cookies trays in the fridge for 15 minutes or in the freezer for 5 minutes to firm the dough.
- Preheat the oven to 180ºC (350ºF) bake function. Bake each cookie tray in the centre of the oven for 7-8 minutes, until the cookies are just set. Then remove from the oven and allow to cool completely on the trays.
- Decorate using royal icing if desired. Make the royal icing by lightly whisking the egg white until light and frothy. Slowly mix through the icing/powdered sugar until you have a smooth paste - you want it relatively firm but spreadable (if it becomes too thick - add a few drops of water). Place in a piping bag and decorate the cookies.
- Once the icing has set, store the low FODMAP gingerbread men cookies in an airtight container for up to one week. Enjoy one cookie per serving and leave 3-4 hours between eating the cookies if you are in the first phase of the diet.