If you like gingerbread, then definitely try this recipe. The base of the batter is a combination of buckwheat flour and ground coconut sugar. It‘s really fantastic and you can´t belive that it is a gluten-free version. This recipe is also without milk protein and lactose. If you want, honey can be replaced by maple syrup, but I recommend using honey instead.
- 300 g gluten-free flour (I used 70% buckwheat and the rest rice flour and Schar mix B)
- 2 eggs
- 1 teaspoon of gingerbread spice
- 1 teaspoon cinnamon
- 150 ground coconut sugar
- 1 tablepoon of baking soda
- 70g honey
- plum jam or favorite jam
- melted chocolate
Mix 200 g of flour with the gingerbread spice, cinnamon, sugar, baking soda, eggs and honey and place dough in the refrigerator for one to two days.
On the day of baking remove from the refrigerator and add the rest of the flour. Then form a flexible dough.
Preheat the oven to 180 degrees.
Transfer the dough to the worktop, use a rolling pin to roll the dough about 5mm thick and cut out circles or other desired shapes. Place on a parchment paper lined baking sheet spaced about 2 cm apart.
Bake in the oven for about 8 minutes. Make sure that the gingerbread does not start to brown too much or they will be stiff. Let the cookies cool about 30 minutes.
Spread your favorite jam or plum jam on flat side of half of the cookies, and sandwich the jam with the remaining cookies. Gently press together and dip them in chocolate.
