JustSoChristmas Day 5
There are so many wonderful things about this time of year, one of my personal favourites would have to be all of the Christmas baking! I love any excuse to spend more time in the kitchen baking up yummy treats for my family. Gingerbread truffles are definitely a family favourite in my house. This year I wanted to do a Vegan and Gluten Free spin of the recipe so that anyone can enjoy these delicious treats! If you decide to make some gingerbread truffles for your family (or yourself!) please use #justsochristmas on Instagram so I can see!
- 1/2 Cup Brown Sugar
- 1/4 Tsp Salt
- 300g Golden Syrup or Treacle
- 1 Tbs Ground Ginger
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Ground Nutmeg
- 180g Lactose-Free Butter (room temperature)
- 2 Cups Gluten Free Plain Flour
- 1/2 Tsp Bicarbonate of Soda
- 250g Of Lactose-Free Cream Cheese (room temperature)
- Lactose-Free Dark Chocolate Melts
- Lactose-Free White Chocolate Melts
- Preheat the oven to 170°C or 160 Fan Forced
- In a large bowl, beat together the sugar, lactose-free butter, salt, golden syrup or treacle and ginger together with an electric mixer on medium speed for 2 minutes or until it begins to turn lighter in colour.
- Add the gluten free plain flour and bicarbonate of soda, then mix until the mixture forms a thick dough.
- Place the dough in the fridge for 30 minutes to stiffen.
- Roll out the dough TIP– roll it out between 2 sheets of parchment paper to prevent it from sticking.
- Cut the gingerbread into small squares or shapes, before placing them onto a lined baking tray.
- Bake them in the oven for 10 – 15 minutes or until golden on the edges. Then transfer them to a cooling rack to cool completely. NOTE – The biscuits stiffen as they cool.
- Use a rolling pin or food processor to crush the gingerbread into fine crumbs. TIP– Keep aside a Tbs of cookie crumbs to use to decorate your truffles with.
- Add your room temperature cream cheese to the gingerbread crumbs and mix them together until a dough-like texture forms.
- Roll the dough into small balls and place them onto a parchment lined baking tray. Then place the tray in the fridge for 30 minutes to set.
- Use a double boiler on the stove to melt the chocolate melts. NOTE – Don’t use a microwave to melt the chocolate as it will never fully set.
- Submerge the gingerbread truffles into the melted chocolate one by one. Making sure to cover each one completely before placing them back onto the lined baking tray and into the fridge for another 15 minutes to set.
- For the white chocolate covered truffles sprinkled your leftover cookie crumbs on the top. For the dark chocolate covered ones, use the double boiler technique to melt the white chocolate. Use a spoon to flick the melted white chocolate over the top of the truffles to decorate.
- Place the truffles back in the fridge to set. And keep them there until ready to serve or give as a gift.
-What is your favourite Christmas treat? And if you feel like sharing the recipe in the comments, I will love you forever! As I’m always on the lookout for new festive recipes. Comment down below, id love to know! xx