Crumbly Gingerbread Moon Cookies (Gluten Free)

I’ve gone a bit moon cake crazy this week since getting my new mould! I wondered if gluten-free variety would work…these filled gingerbread are an unusual take on this traditional pastry, they came out more crumbly like a cookie. Never the less a tasty treat, and fun to make.

Crumbly Gingerbread Moon Cookies (Gluten Free)

Makes 20


1/3 cup molasses

¼ cup margarine

¼ cup sugar

1 tsp baking soda

½ tsp ground cinnamon

½ tsp ground nutmeg

1 tsp ground ginger

1 large free-range egg

2/3 cup glutinous rice flour

2/3 cup maize flour

2/3 cup potato flour

2/3 cup cornmeal

Suggested Filling

2/3 cup soft fudge (see fudge filled moon cake recipe)

¼ cup ground almond

¼ cup desiccated coconut

2 tbsp finely chopped crystalized ginger

Combine all these ingredients together.

  1. Preheat the oven to 180C/350F/Gas mark 4
  2. In a large bowl, combine the molasses & margarine, and then melt them together in the microwave. Allow to cool, then add the sugar, baking soda, spices, egg & all the flour
  3. Beat with a wooden spoon until well combined. Knead the dough onto a floured board, adding extra flour until it forms a ball that can be easily handled. My dough was quite sticky so I ended up adding about ¼ cup extra cornmeal.
  4. divide the gingerbread dough into small balls, flatten & place a teaspoon of filling in the center. Pinch to close & place into a moon cake mould. pat down, then knock the mould to remove the moon cookie.
  5. Place on a lined baking sheet & bake for 20minutes. Allow to cool before eating

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