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Biscuits

Gingerbread Stars (Gluten Free)

Name: Gingerbread Stars (Gluten Free)
Prep time: 1 h 30 min
Cook time: 20 min
Yield: 30
Ingredients: 80g butter, chopped; ¼ cup Chelsea Caster Sugar; ½ cup Chelsea Treacle; 1 egg, lightly beaten; 2 cups brown rice flour; ½ cup gluten-free cornflour; 2 teaspoons ground ginger; ½ teaspoon ground nutmeg; 1 teaspoon xanthan gum; ½ teaspoon bicarbonate of soda; Extra brown rice flour, for dusting; Royal icing; 2 egg whites; 3 cups Chelsea Icing Sugar, sifted; 1 teaspoon lemon juice

Preparation

1 hours 30 mins

Bake

20 mins

Difficulty

Easy

Servings

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Ingredients
Method

Ingredients

80g butter, chopped
¼ cup Chelsea Caster Sugar
½ cup Chelsea Treacle
1 egg, lightly beaten
2 cups brown rice flour
½ cup gluten-free cornflour
2 teaspoons ground ginger
½ teaspoon ground nutmeg
1 teaspoon xanthan gum
½ teaspoon bicarbonate of soda
Extra brown rice flour, for dusting

Royal icing

2 egg whites
3 cups Chelsea Icing Sugar, sifted
1 teaspoon lemon juice

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

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Icing Sugar

Icing sugar can also be...

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Treacle

Like Golden Syrup, Treacle...

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Method

Place butter, Chelsea Caster Sugar and Chelsea Treacle in a small saucepan over low heat. Cook, stirring occasionally, for 5 minutes or until melted and sugar is dissolved. Remove from heat. Transfer to a large heatproof bowl. Cool for 20 minutes. Whisk in egg.

Sift flour, cornflour, ginger, nutmeg, xanthan gum and bicarb into a medium bowl. Add flour mixture to treacle mixture. Stir until mixture is combined. Turn out onto a surface lightly dusted with extra flour. Knead for 10 seconds or until smooth. Divide dough in half and shape each half into a disc. Wrap each in plastic wrap. Refrigerate for 1 hour 30 minutes or until firm.

Preheat oven to 180°C/160°C fan-forced. Line 4 large baking trays with baking paper. Roll out 1 dough disc between 2 sheets of baking paper until 5mm thick. Using an 8cm star cutter, cut stars from dough, re-rolling and cutting dough scraps. Place, 2cm apart, on 2 prepared trays. Bake for 10 to 13 minutes or until just fi rm. Cool completely on trays. Repeat, using a 5cm star cutter, with remaining dough disc and prepared baking trays. Bake for 8 to 10 minutes.

Make Royal icing Whisk egg white in a bowl until frothy. Gradually add Chelsea Icing Sugar, whisking until smooth. Stir in lemon juice. Spoon into a snap-lock bag. Snip off 1 corner. Using picture as a guide, pipe onto stars to form a decorative pattern. Stand for 15 minutes or until icing is set. Serve.