Gluten Free Gingerbread Cookies


  • 225g (1 1/2 cups) lupin flour

  • 1 tablespoon raw cacao powder

  • 100g (1/2 cup, firmly packed) dark brown sugar

  • 3 teaspoons ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon mixed spice

  • 1/4 teaspoon bicarbonate of soda

  • 80g chilled butter, chopped

  • 1 egg

  • 1-2 tablespoons water

  • 330g pkt Queen Royal Icing

  • Red and green food colouring, to tint


  1. Preheat oven to 180C/160C fan forced. Line 2 large baking trays with baking paper.

  2. Place the flour, cacao, sugar, ginger, cinnamon, mixed spice, bicarb and butter in a food processor. Process until the mixture resembles fine crumbs. Add the egg and 1 1/2 tbs water. Process until the mixture just comes together, adding the remaining water if necessary.

  3. Turn dough onto a lightly floured surface. Gently knead until just smooth. Divide the dough in half. Roll out 1 half on a lightly floured sheet of baking paper until 3mm thick. Slide the dough onto a tray and place in the fridge for 10-15 minutes to rest.

  4. Use lightly floured Christmas cookie cutters to cut shapes from the dough. Transfer to prepared trays. Bake for 10-12 minutes or until light golden and almost crisp. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough, re-rolling any scraps.

  5. Make the icing following packet directions. Divide the icing among 3 bowls. Tint 1 portion with red colouring and 1 portion with green colouring. Decorate the biscuits. Set aside for 5 minutes to set.