Chill for at least 2 hours or up to 2 days.Ħ.Prepare a couple of large baking trays by lining with greaseproof/silicon baking paper (batch-bake if needed).ħ.Once the dough is firm, pull off small pieces and roll into balls the size of a walnut. I made the dough on day one, baked it on day two and the cookies were perfection still on day three and four.Ģ10g plain gluten-free (GF) flour blend (I use equal parts of oat, millet and sorghum flour but any good, unrefined, gluten-free blend works).ġ level tsp of bicarbonate of soda (bread soda)ġ rounded + 1 level tsp ground Ceylon cinnamonġ orange (fine zest only, organic if possible)Ĩ0g butter (if dairy sensitive, use clarified butter)ġ50g 85% cocoa dark chocolate (or minimum 70%)ġ.In a large mixing bowl, thoroughly mix together the flour, almonds, baking powder, bicarbonate, spices and fine zest of 1 orange.Ģ.Weigh the honey and butter into a small saucepan and set over a gentle heat, stirring until the butter and honey have just melted.ģ.Pour into the bowl with the dry ingredients and the lemon juice and mix until thoroughly blended and even.Ĥ.Set aside to cool, folding occasionally with a wooden spoon.ĥ.Once cold, tip the dough into an airtight container and cover tightly with a lid (a bowl and clingfilm will do too). I made these delicious gingerbread cookies for a Xmas party and they disappeared fast!!! The dough for these needs to chill for at least 2 hours or overnight. Gluten-free Christmas gingerbread cookies (Lebkuchen)
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