Gingerbread

Gingerbread Cookies Gluten Free

INGREDIENTS:

Cookies:
200 g rice flour
60 g almond meal
40 g tapioca flour
55 g potato starch
40 g arrowroot powder
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
0,5 tsp salt
3 tbsp honey
200 g coconut oil (in a liquid form)
0,5 banana very ripe, mashed (you should have 2 tbsp)

Icing:
100 g icing sugar
1 tsp cinnamon
2 tbsp water

INSTRUCTIONS:

1. Put to the food processor all the dry ingredients, stir.
2. Add the honey, coconut oil and mashed banana, process for several seconds until everything is combined.
3. Take out the dough and form a ball.
4. Preheat an oven to 175C.
5. Roll the dough (in batches) between 2 sheets of parchment paper into appr. 0.5cm thickness.
6. Cut out cookies (the shapes shouldn’t be too elaborate because the dough crumbles easily) and transfer them on a wide knife onto a baking tray.
7. Bake for 10-15 minutes.
8. When cool, decorate with cinnamon icing made by mixing the icing sugar, cinnamon and water.