Gluten Free Gingerbread Biscuits

Ingredients:
460g (3 cups ) Bread Mix
3/4 cup brown sugar
80g butter or alternative
4 tblspns syrup
2 tspns cinnamon
2 tspns nutmeg
2 tspns ginger
1 egg or replacer


Method:
Have butter at room temp, beat with sughar for approx 6 mins until mixture is thick and creamy.
Add syrup and mix well then add egg and beat well.
Add in cinnamon, nutmeg and ginger or cocoa.
Add flour by 1/2 cup at a time mixing well in between.

Keep aside the final 1/4 cup and sprinkle onto a dry flat surface lined with baking paper.
Knead the mixture to include all the flour, sprinke surface lightly again and roll out with a rollinbg pin very firmly in between two sheets baking paper to approx 5 mm thickness.

Cut the cookies into desired shapes and bake at 160oC for 10-12 mins or until browned.

Leave on the tray to cool.

You can then decorate your biscuits how you wish or make some icing and match shapes together. Try icing individual biscuits and decorating.