Gluten-Free Christmas Gingerbread Cookies
recipe

Preparation Time: 1 day (includes chilling)
Serving Size: About 30 cookies
Ingredients:
- 150 g butter
- 1 dl syrup
- 1 3/4 dl sugar
- 2 tsp ginger
- 2 tsp cinnamon
- 1 tsp cloves
- A pinch of nutmeg
- 2 eggs
- 5 1/2 dl buckwheat flour
- 1 1/2 tsp baking powder
Instructions:
1. In a saucepan, bring the butter, sugar, syrup, and spices to a boil. Allow it to cool, stirring occasionally as it cools.
2. Beat in the eggs one at a time.
3. Mix the baking powder with the buckwheat flour, then add it to the butter-sugar-egg mixture, whisking until well combined.
4. Let the dough chill in the refrigerator for at least one day to firm up.
5. Roll out the dough and cut out shapes using cookie cutters.
6. Bake in the oven at 175°C (350°F) for about 8 minutes.
Nutritional Information (per cookie):
Calories: 120
Total Fat: 5 g
Saturated Fat: 3 g
Carbohydrates: 18 g
Sugar: 8 g
Protein: 2 g
Fiber: 1 g
Sodium: 10 mg

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