This year I adjusted our gingerbread recipe so I’m going to post it here.

Cream:

3/4 cup coconut oil

with

2/3 cup blackstrap molasses

1/3 cup sorghum

(You can use all molasses.)

Add:

1/2 cup whole cane sugar

1 egg

Mix well.

Sift together:

4 cups gluten-free flour mix

(I added brown rice, tapioca, and sorghum flours to my regular mix.)

2 teaspoons baking soda

1/2 teaspoon salt

2 tablespoons ground ginger

1 tablespoon ground cinnamon

1/2 tablespoon ground cloves

(We like our gingerbread cookies really spicy. Also, look for fair trade spices, coconut oil, sugar and molasses.)

Add dry mixture to wet and mix well. While mixing, add hot water one tablespoon at a time until dough is no longer crumbly. (I added three tablespoons.)

Refrigerate until stiff, 2-3 hours.

Roll out to 1/4″ thick and cut into shapes.

Bake at 375 degrees Fahrenheit for 10 minutes.

Makes a lot of cookies.

I mixed butter, powdered sugar, milk, and meringue powder for the frosting and decorated with candies. Look at these holiday candies I found at World Market this year!

They don’t break your teeth either. They have the consistency of, and taste like, a fun dip stick, according to Hans.