This dough does require at least 1 hour of refrigeration time after mixing. Take that into account when planning your baking! Adapted from Crosbys.com
Author: Jeanine Friesen
Serves: 48 4" cookies
1 cup brown rice flour
1 cup millet flour
1 cup sweet rice flour
1/2 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup Crosby’s Fancy Molasses
1 large egg
2 tablespoons lemon juice
In a large bowl, whisk together the brown rice flour, millet flour, sweet rice flour, potato starch, tapioca starch, xanthan gum, baking soda, salt, and spices.
In the bowl of a mixer fitted with a paddle attachment, beat the butter and sugar together until creamy. Beat in the molasses and egg, scraping down the bowl as necessary. Add the lemon juice.
With the mixer on low speed, gradually add the dry ingredients to the creamed mixture. Mix until the dry ingredients have been fully incorporated.
Divide the dough in two, placing each piece of dough on a sheet of plastic wrap. Pat the dough into a disk, wrap tightly, and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F and line your baking sheets with parchment paper.
Lightly flour the counter with sweet rice flour. With a sheet of plastic wrap on top of the dough, roll the dough out to about 1/4-inch thick. Use your favourite cookie cutters and get creative. Although the cookies hold their shape pretty well, don’t use anything too detailed, since they do grow a bit.
Place cut out cookies on prepared baking pan, leaving 2-inches between cookies.
Bake in preheated oven for 8-10 minutes. Allow cookies to cool on the baking sheet for 3-5 minutes before removing to a cooling rack. Cool completely before using a simple frosting of confectioners’ (icing) sugar and milk.
Repeat until all the dough has been formed. Off-cuts can be re-rolled and used again.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2013/11/gluten-free-gingerbread-cookies.html