Gluten Free Gingerbread Cookies W Sea Salt Caramel Rum Raisin Filling Recipes

GLUTEN FREE GINGERBREAD COOKIES W/ SEA SALT CARAMEL RUM RAISIN FILLING

Steps:

• Pre-heat oven to 350 degrees.
• Place raisins and 2 cups of water in a medium size mixing bowl. Heat for 3 minutes in microwave, let sit for 5 minutes to soften, then drain.
• While the raisins are soaking, combine 2 cups of the walnuts, flax meal, sorghum flour, maple syrup, spices, and baking soda, and 1/8 teaspoon of salt in a food processor. Add 1/2 cup of softened raisins, and process the ingredients in the food processor until moist and mixture starts to pull away from the sides of the bowl.
• Divide dough into 16 balls and place on un-greased baking sheet. Use your thumb to press each cookie ball, then bake for 8-10 minutes, or until cookies are lightly browned around the edges. Allow cookies to cool completely before removing from the baking sheet.
• Make the sea salt rum raisin caramel filling while the cookies are baking, by combining the remaining 1/2 cup of raisins and 1/4 cup of walnuts, and 1/8 teaspoon of salt with the rum (or vanilla) and coconut oil in a small food processor or blender, and processing, scraping the sides of the food processor or blender as needed, until mixture is relatively smooth.
• Spoon 1 teaspoon filling onto each cookie, and serve.

GINGERBREAD COOKIES (GLUTEN FREE)

Steps:

• In a bowl cream the butter and brown sugar.
• Add golden syrup and egg and mix till combined.
• In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
• Mix together and then refrigerate for 1 hour.
• Remove dough from refrigerator and place onto a floured surface and knead lightly.
• roll out to 5mm thickness and then cut into shapes using cookie cutters.
• Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
• Leave to cool on trays for 5 minutes then transfer to cooking racks.
• when cool ice with royal icing or any hard setting icing.