20 minutes preparation, 10 minutes resting, 12-17 minute cooking

(Makes 10 big cookies)


  • 2 ¼ cups brown rice flour

  • 1 tsp xanthan gum

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 2 tbsp. ginger powder

  • 2 tsp mixed spice

  • ¼ cup raw sugar

  • 1 banana mashed

  • ¼ cup molasses

  • ¼ cup brown rice malt syrup or liquid sweetener of choice

For Icing

  • ½ cup icing sugar

  • ¼ tsp vanilla extract

  • 1 ¾ tsp water


  1. In a bowl mix all dry ingredients, sift baking powders if lumpy.

  2. In a separate bowl mash a banana and mix in liquid sweetener and molasses.

  3. Pour wet into dry and mix around, don’t add more liquid – just keep stirring.

  4. Form into a bowl and place plastic wrap over top of bowl. Let sit at room temperature for 10 minutes.

  5. Heat oven to 160c (325f) non fan-forced. Meanwhile line two baking trays with baking paper. Prepare rolling area on kitchen bench with either silicone mat or baking paper.

  6. You need to be patient and gentle with this mixture. Sprinkle a small amount of rice flour on board. Take a golf ball sized lump of mixture and place on rolling board, cover with plastic wrap and roll out to around 3mm thick. Cut a gingerbread man or woman out. Place a spatula under the cut out and gently move it to the baking tray. Remove cookie cutter. Repeat until you have used all mixture. I got 10 large gingerbread women and 2 little babies from the mix.

  7. Bake gingerbread for 12-17 minutes, this really depends on your oven and how thick you rolled the gingerbread out. Once cooked, let cool on tray for 10 minutes. Move to a cooling rack and leave to completely cool.

  8. For the icing you must have everything else ready, including cooled gingerbread, piping bag and an area to work. Sift the icing and then add the liquids, stir until combined. Pour into piping bag. Trace around gingerbread and then give him/her eyes mouth and some buttons. Let icing harden at room temperature.

  9. Store in airtight container and always treat them with care!