rating (20 votes)
Classic German treat which is now a firm Christmas favourite.
50g dark soft brown sugar
1 tbsp lemon juice
2 tsp glycerine
225g gluten free flour mixture A
½ tsp xanthan gum
½ level tsp bicarbonate of soda
½ level tsp baking powder
1tsp ground ginger
1 tsp cinnamon
pinch ground cloves, optional
70g ground almonds or hazelnuts
Glace icin for decoration:icing sugar & a few drops of water
Heat the sugar, honey, treacle and butter in a heavy pan, stirring until almost boiling point.
Remove from the heat and stir in the lemon juice and the glycerine.
Mix all the remaining dry ingredients thoroughly, make a well in the centre and gradually add the melted syrup.
Work the mixture with a spoon until you have firm yet pliable dough.
Wrap in cling film, cool and chill overnight.
Pre heat the oven to 180°C, Gas 4. Adjust the temperature to 170°C for a fan oven.
Divide the dough into about 20 pieces. Using the palms of your hands, roll the dough into balls, about 3cm wide.
Place the dough balls onto lined baking sheets, leaving a little room to spread.
Bake for about 12 - 15 minutes.
Leave to cool before decorating with thin icing, to glaze.
Store in an airtight container: the texture softens and the flavour mellows, even better after a day or so.