Gingerbread Christmas cookies

Gingerbread Christmas cookies

Tags: Cakes and biscuits

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
1 tsp
½ tsp
For the rest:
300 g
½ tsp
baking powder
½ tsp
xanthan gum


  • 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.