This year I adjusted our gingerbread recipe so I’m going to post it here.
3/4 cup coconut oil
2/3 cup blackstrap molasses
1/3 cup sorghum
(You can use all molasses.)
1/2 cup whole cane sugar
4 cups gluten-free flour mix
(I added brown rice, tapioca, and sorghum flours to my regular mix.)
2 teaspoons baking soda
1/2 teaspoon salt
2 tablespoons ground ginger
1 tablespoon ground cinnamon
1/2 tablespoon ground cloves
Add dry mixture to wet and mix well. While mixing, add hot water one tablespoon at a time until dough is no longer crumbly. (I added three tablespoons.)
Refrigerate until stiff, 2-3 hours.
Roll out to 1/4″ thick and cut into shapes.
Bake at 375 degrees Fahrenheit for 10 minutes.
Makes a lot of cookies.
I mixed butter, powdered sugar, milk, and meringue powder for the frosting and decorated with candies. Look at these holiday candies I found at World Market this year!
They don’t break your teeth either. They have the consistency of, and taste like, a fun dip stick, according to Hans.