1 ½ cups all purpose gluten free flour blend
¾ tsp XANTHAN GUM
½ tsp baking soda
1 ½ tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt
½ cup light brown sugar
6 tbsp unsalted butter
4 tbsp molasses
1 tbsp honey
½ tsp vanilla extract
Preheat your oven to 170°C. Line baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, cinnamon, ginger and salt, and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps.
Create a well in the centre of the dry ingredients and add the butter, molasses, honey, egg and vanilla, mixing to combine after each addition. The dough will be thick and sticky.
Cover the dough with clingfilm and place it in the fridge to rest few minutes.
Unwrap the dough from the clingfilm and place it between 2 sheets of unbleached parchment paper; roll out the dough to 1cm thickness rectangle.
Pull back the top sheet of parchment paper and cut out the dough into favourites shapes.
Repeat the process with the remaining cut-off shapes dough until you have used it all.
Place the biscuits on the baking sheets in the refrigerator or freezer until firm (about 20 minutes in the refrigerator, or just 5 minutes in the freezer). This will help them keep their shape during baking.
Bake the biscuits 8-10 minutes, remove from the oven and allow to cool completely on the baking sheets.
Decorate the completely cooled cookies with royal icing, if desired. Allow the icing to set for 24 hours before stacking the cookies.