Gluten-Free Gingerbread Thins

Makes about 120

1 hr, 20 min.

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120 g sweet almonds
200 g butter
110 g Dansukker Soft Brown Sugar
140 g Dansukker Golden Syrup
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cardamom
1 tsp ground cloves
1 tsp bicarbonate of soda
150 g potato starch
210 g fine gluten-free flour

75 g dark chocolate


Blanch, peel and finely chop the almonds.

Beat the butter, soft brown sugar and syrup to combine. Stir in the spices and almonds.

Combine the bicarbonate of soda and gluten-free flour in a bowl, and then fold them into the mixture to form a dough.

Refrigerate the dough for about 20 min. Remove from the fridge and place on a worktop lightly dusted with potato starch. Divide the dough in two and roll into two lengths. Wrap in cling film and place in the freezer for 30 min.

Heat the oven to 175°C.

Cut the strips into very thin slices and place on baking sheets. Bake at the bottom of the oven for about 10-12 min., depending on the thickness of the thins. Allow to cool.

Melt the chocolate and drizzle over the thins.

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