•Preheat the oven to 165°C fan. Line two baking trays with greaseproof paper.

•In a saucepan, melt the sugar, golden syrup and butter. Stir regularly. 

•Allow it to bubble for 1-2 minutes, then turn the heat off and let it cool for 10 minutes.

•In a large bowl mix all the dry ingredients (flour, xanthan gum, bicarb, ginger and cinnamon).

•Add the warm syrup and stir through using a spatula, then add the beaten egg and keep stirring until a shiny smooth dough is formed.

•Wrap the dough in cling film and chill for at least 1 hour.

•If you prepared the dough way in advance, take it out of the fridge and allow it to warm up and become pliable.

•Slightly flour your work surface and roll the dough out to approx 3-4mm thickness.

•Using cookie cutters, cut as many biscuits as possible. Re-rolling the remainder of the dough until you run out.

•Carefully, place the biscuits on the lined baking trays.

•Bake for approximately 12 minutes. The biscuits will be very soft coming out of the oven. Leave them on the tray for 10 minutes before transferring them to a cooling rack.

Notes:

- Adapt the baking time of the biscuits by adding or subtracting 1 minute depending on your cookie cutter size and preference of soft vs crunchy biscuit. Hence the word approximately is being used in the recipe.

- You can prepare the dough in advance and even freeze it. Thaw completely before rolling out.

- To build a gingerbread house or other structure, roll out the dough to about 6-8mm and bake a couple more minutes.

Find more of Anne’s gorgeous gluten free bakes @little_home_baker