Gingerbread Christmas cookies

Gingerbread Christmas cookies


A really easy recipe which is fun to decorate - perfect for encouraging little ones into the kitchen!


For melting mix:
75 g Muscovado sugar
75 g golden syrup
75 g butter
1 tsp spices
1/2 tsp ginger
For the rest:
300 g Mix it! Universal
1/2 tsp baking powder
1/2 tsp xanthan gum
1 egg
to taste sugar pearls (colored)
to taste icing
to taste food colouring


  • Combine gluten free melting mix ingredients in a covered bowl and microwave for 1-2 minutes until melted. Stir and set aside for 10-15 minutes to cool.
  • Stir Mix It! Universal and xanthan gum into the melting mix. Stir in the egg using a wooden spoon and then by hand.
  • Bring together to make a sticky ball of biscuit dough.
  • Cut out 18-20 rectangular pieces of baking parchment paper (depending on shape cutter size) just a little bigger than the chosen cookie design. Divide dough into balls.
  • Place the divided dough balls onto the individual pieces of baking parchment paper. One by one roll out dough to the thickness of a £1 coin.
  • Push cutter into rolled out dough. Pull away excess dough and rest cookie (still on the paper) onto a baking sheet.
  • Repeat with the remaining dough to make use of all the dough.
  • Bake for 10-12 minutes until just starting to brown. Allow to cool and go crisp before removing from the paper.
  • When Christmas trees come out of the oven, whilst still warm place a hole with a skewer into the top of the tree if you wish to use as a Christmas tree decoration.
  • Decorate with piped glace icing and any other edible accessories as desired and store in an airtight tin for up to 3 days favourite.