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64 (makes 64 biscuits)
Time to make:
40 mins (Hands-on time: 30 mins, Cooking time: 10 mins), plus 1 hour chilling
$0.10 per serve
(at time of publication)
Full ingredients list:
100g Nuttelex Lite table spread
2/3 cup firmly packed brown sugar
1 tablespoon maple syrup
1 egg, lightly beaten
2 1/2 cups gluten-free plain flour
1/2 teaspoon bicarb soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon mixed spice
icing sugar, to dust (optional)
Nutritional information (per serve)
Instructions and steps:
Step 1 Beat table spread and sugar with an electric mixer until light and creamy. Add maple syrup and egg; beat to combine.
Step 2 Sift flour, bicarb soda, ground ginger, cinnamon and mixed spice into syrup mixture. Stir with a large metal spoon until mixture forms a soft dough. Place dough on a lightly floured work surface; knead gently until smooth. Divide dough into 2 portions and shape each into a disc. Wrap discs in greaseproof paper; refrigerate for 1 hour, or until firm.
Step 3 Preheat oven to 180°C. Line 3 baking trays with baking paper. Place each dough disc between 2 sheets baking paper and roll until 5mm thick. Cut Christmas trees from dough with a 7.5cm tree-shaped biscuit cutter. Use a spatula to carefully lift dough trees onto prepared trays. Cut holes in treetops with the end of a 0.5cm piping nozzle or round biscuit cutter. Reroll dough scraps and finish cutting out trees.
Step 4 Bake trees for 5 to 7 minutes, or until just firm to the touch. Leave cooked trees on trays to stand for 5 minutes, then transfer to a wire rack to cool completely. (To make Christmas-tree decorations, thread ribbon through treetops.) Serve gingerbread trees plain or dust with icing sugar.
About this recipe
First published: December 2013