Well, I'll bet that title has you a little worried, or maybe just intrigued. Either way, I'm glad you've decided to stick around and hear me out. You see, I set out to make gingerbread men for the festive season, but as I was not going by any sort of recipe they didn't exactly turn out as expected, or as your typical gingerbread, or as men to be honest - I only had star shaped cookie cutters. Regardless of these revelations, the outcome itself by some standards would be titled a failure, but upon tasting them - were actually quite nice. Not exactly gingerbread - they were much softer - but tasty all the same, and just gingery enough to still be in the festive spirit. A hybrid of the gingerbread family if you may. So, without further ado, I give you my not quite right recipe for my not quite right but in some ways; so, so right.. Gingerbread, kind of.
- Brown Rice Flour 30g
- Tapioca Flour 50g
- All Purpose Flour (Gluten Free for you allergy friends) 155g
- Butter/margarine/vegan spread 180g
- Cacao powder 6-10g
- Rice Malt Syrup 20-25g
- Ground cinnamon 2g
- Free Range Egg (large)
- Dark Brown Sugar (I used Muscavado) 100g
- Beat egg well
- Combine all ingredients and mix well
- Roll out between two pieces of baking paper like kneading dough
- Cut out your shapes
- Place onto your lined baking tray and bake for approx 40 mins - this will vary, as the recipe is evidently not a foolproof one. But if you hang in there, it's quite worth it.
Serving wise, I suggest crumbling into ice cream (soy/lactose free/homemade if you are like me and reject all the store bought kinds) and topping with some choc chips and/or sprinkles. Who said a failed recipe couldn't be a raging success in a bowl?
Enjoy and don't forget to tag me in your mess! :) @natalieshaw_xo