gingerbread cookies

12 Jan

Over Christmas I mentioned to my mom that I was craving gingerbread cookies, and that I had found a gluten-free recipe that I wanted to try. A few days later, she arrived at my house with bags of pre-made cookie dough for my freezer, so that all I had to do was roll out the dough, cut out the shapes, then bake and decorate!

I realize not everyone is lucky enough to have a mom like this, so I am including the recipe from Canadian Living as well as notes from my mom. The recipe calls for Bob’s Red Mill All-Purpose Mix, but she used her own blend of half Bob’s Red Mill Biscuit and Baking Mix and half rice flour.

The cookies turned out golden brown and quite firm, like you would want for a gingerbread house or for dunking in tea or hot chocolate. I also made icing with the following recipe (measurements are approximate):

Cookie Icing
3 tbsp melted butter
1 tbsp corn syrup
1 tbsp water
1 tsp lemon juice
2-3 cups icing sugar (keep adding more until the icing reaches the right consistancy)

The lemon juice adds a subtle, fresh flavour, and the icing dried quickly to the point where we could stack the cookies for transport.

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