Advent calendar - gingerbread cookies (gluten-free)

Sladké Christmas gluten-free

Prepare a magical advent calendar with gluten-free gingerbread cookies made from our Nomix flour! This recipe combines the traditional taste of gingerbread cookies with gluten-free ingredients that everyone will love. With delicious gingerbread cookies, you will create a cheerful and fragrant calendar full of surprises that will enrich your holidays and delight family and friends. Enjoy your time decorating together and savour the Advent atmosphere with every piece!

Ingredients

200 g Nomix gluten-free flour
1 egg
80 g powdered sugar
30 g fat
60 g honey
1 tbsp gingerbread spice (cinnamon, star anise, cloves, anise, a little pepper)
1/2 tsp soda
50 g almonds

Finishing:

sunflower seeds, almond sticks
egg yolk to smear with

Icing:

approx. 150 g marzipan paste
2 tbsp preserve to stick with

For this recipe you need the following products:

Directions

Heat the honey and fat and stir thoroughly with the remaining ingredients. Add the roughly chopped almonds last. Wrap the dough in plastic (for example) to prevent it from sticking and chill (preferably at least until the next day).
It’s also a good idea to prepare the marzipan shapes in advance. Roll out the marzipan into a thin sheet and cut out the shapes using the same cookie cutter. Leave them on a flat surface to ‘go stale’.
Roll out the dough on a well floured surface (it is very supple) to a thickness of about 0.4 cm and cut out the chosen shape. You can dust with smooth corn flour, for example. Decorate the cut out pieces with sunflower seeds according to your imagination. Bake on a baking tray (either with baking paper or dusted) at about 160-170°C. Use the bottom and top heat, not the hot-air mode, so that the gingerbread cookies bake slowly and gradually. Bake for about 12 min (depending on size). Immediately after baking, smear lightly with whisked egg yolk and a little water to give the cookies a shine. This way they are ready to be decorated with the sugar icing.
To prepare the icing, sift 140 g of powdered sugar very carefully through a fine sieve. It's necessary to remove all the sugar crystals. Then mix the sugar with the egg white (equivalent to an M-sized egg, approx. 30 g of egg white) and cream until white. If it's too thick, it can be thinned drop by drop with lemon juice. Use the sugar icing to write numbers on the selected gingerbread cookies. After drying, stick with a little preserve and marzipan.

Our tip: If you only use the icing to write numbers with, half the ingredients will suffice.