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This is a take-off from a recipe submitted by my dear friend Annie Russell, of California.
Gingerbread Men
2 cups brown rice flour
¼ cup tapioca starch, plus a little extra for dusting your rolling surface
1/3 cup pure cane sugar
1/3 cup light brown sugar
¼ tsp baking soda
¼ tsp xanthan gum
¼ tsp ground ginger powder
½ tsp ground cinnamon
½ tsp kosher salt
2 tbsp grape seed oil, or other mild-flavored cooking oil
1 ½ tbsp chilled molasses
½ cup rice milk or soy milk
Preheat oven to 375° F
In a large bowl, combine the first nine ingredients, and blend together well.
Whisk the remaining three ingredients together in a separate bowl. Add wet ingredients into the dry ingredients, and mix well, until a clean ball is formed. Dough may appear a little dry at first, but will form nicely after kneading it a couple of minutes.
Dust a rolling surface and rolling pin with a little tapioca flour, and roll out the dough to 1/8-inch thickness. Cut with cookie cutters and place cookies on a well-greased cookie sheet. I rolled half the dough at a time, and added the extra dough from the cut-outs as I went. I got 17 little cookie-men this way.
Bake for 12-15 minutes. Let cool about five minutes on the cookie sheet, and then transfer to a cooling rack to finish cooling completely.
For decorative icing:
Use the recipe for "Cake, Cupcake and Cookie Frosting" from our recipe book or:
Mix 2/3 cup of powdered sugar with ¼ tsp vanilla extract and 4 tsp. of water. Use a toothpick to dip into the icing and decorate the men. If you are sensitive to vanilla due to a peanut or soy allergy, it can be omitted.
REMEMBER the cookies have to be totally cooled before you decorate them.
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