Extra Virgin Olive Oil Gingerbreads
Makes 60-80 biscuits depending on cutters used
You will need festive-shaped cookie cutters for this recipe
90ml Bertolli Gentile Extra Virgin Olive Oil
130g brown sugar
175g golden syrup
1 egg, lightly beaten
445g gluten free plain flour, sifted, plus extra to dust
2 tsp ground ginger
2 tsp ground mixed spice
½ tsp bicarbonate of soda
¼ tsp baking powder
Store-bought royal icing, choc minis, cachous and gold stars, to decorate
Combine Bertolli Gentile Extra Virgin Olive Oil, sugar and golden syrup in large, microwave safe bowl.
Microwave on high for 1 minutes then transfer to the bowl of a stand mixer and allow to cool for about 10 minutes before whisking in the egg.
Add the flour, spices, bicarb, baking powder and a pinch of salt to the oil mixture and beat for 4-5 minutes until all the ingredients are incorporated and form a soft dough.
Scrape the dough out onto a clean surface and form into a disc, wrap in plastic wrap and refrigerate for an hour to allow the dough to rest.
Preheat a fan-forced oven to 160ºC. Divide dough into two portions and on a clean and lightly floured surface, roll each portion out to approximately ½ cm thick.
Use festive cookie cutters to cut cookies from the dough then carefully transfer to lined baking trays and bake for 8-10 minutes.
Allow cookies to cool on the trays for 5 mins before transferring to baking racks and allowing to cool completely.
Decorate the cooled gingerbreads with royal icing and cachous.