Now that Lachie is on his gluten-free diet as well as being egg- and dairy-free, his talking has really come on. He has been really extrememly vocal today and his two most commonly used words are 'cake!' and 'biscuits!' which he always says with an exclamation mark. Today he has added a new word in response to my telling him there were no biscuits, which is 'bake!' So bake we did, some gingerbread men and Lachie's personal favourite, gingerbread cows. As Robert said this afternoon, 'just because they're dairy-free doesn't mean they can't be cow-shaped'.
When I started gluten-free baking I steered clear of flour blends and was mixing various flours as we do for our bread. But I am now a convert to Dove Farm flour blends which just seem to be brilliant. For these biscuits I use the self-raising version as the original recipe included bicarbonate of soda, and it seems to work really well.
Gingerbread cows (Gluten-free, dairy-free and egg-free)
2oz dairy-free margarine
2oz soft light brown sugar
2oz syrup
7oz gluten-free self-raising flour
1 tsp ground ginger
Cream together the margarine and sugar until it turns light and soft. Mix in the remaining ingredients until they form a dough - this is hard work and everything goes worryingly crumbly for a while. Pop the dough in the fridge for 10 minutes.
Roll out the cooled dough on a gluten-free floured surface to about 4mm (I always have to remember to flour the rolling pin too or the rolling pin picks up the dough!) and cut out whatever shapes you would like. We favour cows and men. Arrange the biscuits on a greased baking tray and bake for 7 minutes at 180 degrees Celsius. Our cows are usually just turning brown around the ankles at this stage. Cool on a wire rack and enjoy eating your herd.
Lachie took some of these biscuits to share with Hamish when we picked him up from school.
When I started gluten-free baking I steered clear of flour blends and was mixing various flours as we do for our bread. But I am now a convert to Dove Farm flour blends which just seem to be brilliant. For these biscuits I use the self-raising version as the original recipe included bicarbonate of soda, and it seems to work really well.
Gingerbread cows (Gluten-free, dairy-free and egg-free)
2oz dairy-free margarine
2oz soft light brown sugar
2oz syrup
7oz gluten-free self-raising flour
1 tsp ground ginger
Cream together the margarine and sugar until it turns light and soft. Mix in the remaining ingredients until they form a dough - this is hard work and everything goes worryingly crumbly for a while. Pop the dough in the fridge for 10 minutes.
Roll out the cooled dough on a gluten-free floured surface to about 4mm (I always have to remember to flour the rolling pin too or the rolling pin picks up the dough!) and cut out whatever shapes you would like. We favour cows and men. Arrange the biscuits on a greased baking tray and bake for 7 minutes at 180 degrees Celsius. Our cows are usually just turning brown around the ankles at this stage. Cool on a wire rack and enjoy eating your herd.
Lachie took some of these biscuits to share with Hamish when we picked him up from school.
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