What can i use to roll gingerbread as ave no cornflour?

You're right, cornflour (cornstarch) is often used to prevent gingerbread from sticking to the rolling pin and work surface. However, if you don't have it on hand, there are a few alternatives you can use:

1. Potato Starch: This is the closest substitute to cornflour and works very similarly.

2. Rice Flour: While not as effective as cornflour or potato starch, rice flour can also help prevent sticking.

3. A Blend of Flours: Combine equal parts of all-purpose flour and one of the above options (potato starch or rice flour). This will provide a bit of extra texture and prevent sticking.

4. Sugar: Sprinkle a thin layer of granulated sugar onto your work surface. This will create a light barrier and prevent sticking.

5. Parchment Paper: Roll out your gingerbread dough between two sheets of parchment paper. This is a very effective method to prevent sticking and also helps with cleanup.

Tips for Rolling Gingerbread:

* Chill the dough thoroughly: This will make it firmer and easier to handle.

* Use a lightly floured rolling pin: Even if you're using an alternative to cornflour, dust your rolling pin with a little flour to prevent sticking.

* Don't over-roll: Over-rolling will make your gingerbread tough. Roll it out to the desired thickness and then stop.

* If it sticks, don't panic: If your dough starts to stick, gently lift it up and sprinkle a little more flour or your chosen alternative underneath.

Remember, every recipe and dough will have slightly different sticking tendencies, so you may need to experiment a bit to find what works best for your gingerbread.