Ingredients
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FOR THE DOUGH
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120 g butter
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200 g sugar
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200 g honey
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275 g rice-flour
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275 g buckwheat flour
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1 pc egg
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1/3 tsp ground cinnamon
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1/3 tsp ground ginger
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1/3 tsp ground cloves
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1/3 tsp ground cardamom
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1 tsp baking powder
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1/8 tsp salt
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FOR THE FROSTING
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100 g icing sugar
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1 tbsp milk
Winter is the best time for gingerbreads. Our recipe is a perfect one for those who keeps a gluten-free diet. Due to buckwheat flour these gingerbreads get a peculiar flavour, and it is rice flour that makes them delicate and crumbly. The gingerbreads can be kept in an air-tight container for 2 weeks.