Gluten Free Gingerbread Men

ingredients

• 3 cups tigernut flour

• 1/2 teaspoon baking soda

• 1 and 1/2 tablespoons ground ginger

• 1 teaspoon cinnamon

• 1/2 cup dark brown sugar

• 125g unsalted butter

• 1 medium free range egg

• 4 tablespoons golden syrup

For the icing:

• 1 medium egg white

• 1 and 1/2 cups of icing sugar sifted

instructions

1. Sift the tigernut flour, baking soda, ground ginger and cinnamon

2. Combine the brown sugar and butter and add to the dry mixture. Whisk until it looks like fine breadcrumbs

3. Add the egg and golden syrup and pulse until the dough comes together. It will be a bit sticky. Divide into two.

4. Shape into two disks, wrap in cling film and refrigerate for an hour or until firm.

5. Line a baking tray with parchment paper and roll the dough out to 3mm thick.

6. Us cutter to cut gingerbread men shapes with a gap of 2cm between each. Peel away the excess dough, bring together and re-roll to cut more shapes.

7. Chill the shapes in the fridge for a further 30 minutes and preheat the oven to 175°C

8. Bake in batches for 15-17 minutes until lightly golden.

9. Cool on tray for 10 minutes

10. Make the royal icing by whisking the egg white with the icing sugar. Add a little icing sugar at a time until fully mixed in and smooth. Add 1/2 teaspoon of water if needed.

11. Transfer icing to piping bag and make a very small hole in the tip.

12. Once cookies are fully cooled, decorate as you like and leave to dry for 2 hours.

Tip: when not using the icing, keep the piping bag damp by wrapping it in a damp cloth. This is to prevent it from hardening