A little baking… Gingerbread

It has come to that time of year where treats are on show! So I have set myself the challenge to reconnect with my Nana’s baking lessons from when I was a child and cook up some treats this time with gluten free and dairy free twists.


Here’s my adaption for a Gingerbread recipe I found in one of those free supermarket cook magazines.




125g Nuttelex

1/3 cup brown sugar

1/3 cup rice malt syrup or golden syrup

1 egg

2 ½ cups gluten free plain flour

1 tbsp. ground ginger

2 tsp. cinnamon

¼ tsp. ground cloves

1 level tsp. bicarbonate of soda


  1. Melt Nuttelex, brown sugar and malt syrup or golden syrup in a saucepan stirring until smooth. Leave to the side a cool.
  2. Whisk egg and butter mixture together in a bowl.
  3. Sift flour, spices and bicarbonate of soda until the mixture is mixed and smooth
  4. Roll into several medium sized balls, over with cling wrap and rest in fridge for 30-40 minutes until firm,
  5. Roll out dough ½ to 1 centimeter in thickness.
  6. Cut into shapes and place onto a baking tray.
  7. Bake at 180 degrees for 8 to 10 minutes or until cooked and lightly browned.
  8. Cool on tray for 5 minutes and then transfer to wire rack to cool completely.
  9. Optional – decorate with icing and lollies to give the gingerbread men some bling.



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