This recipe has never let me down. The kids love helping and the bikkies taste great. They also keep really well for a couple of weeks in an airtight container

Ingredients

• 1/3 cup golden syrup
• 1/4 cup of softened ghee
• 1/4 cup brown sugar
• 1 tsp bicarb soda
• 1/2 tsp cinnamon
• 1 tbls ground ginger
• 1 egg
• 2 cups of Gluten free flour*

* Gluten free flour – 2/3 cup of rice flour, 2/3 cup of potato flour, 2/3 cup of tapioca flour, 1/2 tsp xanthan gum

Icing

• 11/2 cups if gluten free icing sugar
• 1 egg white
• food colouring if desired

To make bikkies

1. Preheat oven to 180 deg C (160 fan forced)
2. Melt golden syrup and butter in a large bowl
3. add sugar and then stir in egg
4. Add flour, spices and bi-carb soda and form mixture into a smooth ball.
5. If the mixture is a bit wet add a tablespoon more of flour and mix in until a nice consistency is reached. If the mixture is dry, add a little bit more melted ghee.
6. Allow dough to rest for 10 minutes in the fridge and then roll out to 4mm thick
7. use your favourite cookie cutters to cut out shapes/gingerbread men
8. decorate with currant eyes and buttons if desired
9. bake on trays for 7-8 minutes until lightly brown. (watch bottoms don’t color too quickly)
10. allow to cool on baking sheet for a minute or two before transfering to a wire rack

Icing

1. Mix egg white and sifted icing sugar together and add food colour if desired.
2. Spoon into a zip lock bag and then snip off a tiny corner to act as a quick and easy piping bag
3. pipe icing onto bikkies to decorate

These bikkies store well for a couple of weeks or more, if they last that long.  ( I actually think they taste better a week later!)