Gingerbread Cookies

A tried and true festive favourite. Who doesn’t love a good ‘ol gingerbread man? These guys make for the perfect little gift, or just something to snack on while you’re blasting Christmas songs at home. 
Cookie cutters at the ready! 

 


This recipe makes 9-15 cookies depending on size. Hint: you should probably double the recipe for a big batch! Gluten-free + dairy free + vegan variations below:


You’ll need:

  • 1.5 cups wholemeal spelt flour
  • Pinch of salt
  • ½ tsp baking powder
  • ¼ cup melted butter
  • 1 egg
  • ¼ cup honey
  • ¼ cup coconut sugar
  • 2-4tsp of Spice Mix ( dial the spices up or down depending on how spicy you like it) 
  • 2tsp cinnamon
  • 1tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp nutmeg
  • Pinch ground pepper

To decorate — lemon icing:

  • ½ cup icing sugar
  • Lemon zest
  • Juice of ½ lemon (about 2.5tsp)

Or just want plain icing? — sub the lemon out for plant milk or water.

 

 

 

Method:

  1. Preheat oven to 170°C
  2. Mix the flour, baking powder, spice mix & salt into a large mixing bowl.
  3. Mix melted butter, egg, honey and coconut sugar in a separate bowl.  
  4. Pour the liquid mixture into dry mix and mix until smooth dough is formed.
  5. Roll into a ball, wrap in baking paper and refrigerate for 30-60mins
  6. On a flour-dusted surface, use a rolling pin to roll dough out until a few mm thick
  7. Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 8-12mins (until just golden)
  8. Cookies will firm as they cool, so leave to cool on baking tray until they harden.
  9. To make the icing, in a bowl, combine the icing sugar, lemon zest juice. Whisk until thoroughly blended. Transfer the icing into a piping bag or small Ziploc bag, squeeze out any excess air and seal the bag. 

 

 

Variations:

Gluten and grain-free

Substitute spelt flour with almond meal plus 2 tablespoons arrowroot powder. 

Alternatively replace the spelt with your favourite gluten-free or paleo flour + however, final result may be a bit more crumbly.

Dairy-free and vegan

Sub the egg for a non-dairy milk and replace the butter with coconut oil  (biscuit won’t be as chewy once cooled)

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