December has always been the baking-month for me . After discovering my wheat-allergy I have been looking for recipes for the Christmas cookies I bake every year. I have a recipe for the perfect “peppernuts” – a Danish kind of gingerbread cookie – from my uncle. They are just delicious.
This recipe is an attempt to make a glutenfree version with a mixture of different flours. They are not the same as the ones my uncle make, but the taste is christmassy and the cookie has a somewhat “lighter” in texture.
- 150 g rice flour (possibly a little extra) (5.3 oz)
- 50 g of cornflour (1.8 oz)
- 50 g corn starch (1.8 oz)
- ½ tsp. carbamate
- 100 g of butter (3.5 oz)
- 150 g brown sugar (5.3 oz)
- 1 egg
- 1 tbsp. cream
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- ½ tsp. allspice
- 1/8 to 1/4 tsp. ground white pepper
- Zest from a whole lemon
Mix flour and carbamate well.
Crumble the butter into the flour, but don’t knead it together right now.
Add the eggs, brown sugar, cream, spices and lemon zest.
Knead the dough well. If it is very sticky add some more rice flour.
Place the dough in the fridge for an hour to let it settle and harden a bit.
Divide the dough into two equal parts. Divide each part into four and roll them into finger-thick sausages. Cut small pieces of the sausages and roll them into balls. The balls must be small, approximately the size of hazelnuts.
Bake the glutenfree gingerbread cookies for about 8-10 min. at 200 degrees celsius (390 degrees Fahrenheit)by