RECIPES BY Rhiannon Lambert

Gingerbread Biscuits

  • 90 MINS
  • 10 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

150g spelt flour

150g wholemeal flour

2 tsp ground ginger

1 tsp cinnamon

1 tsp nutmeg

1 tsp bicarbonate of soda

50g butter (or coconut oil)

50g brown sugar

1 tbsp honey (or maple syrup)

2 tbsp molasses or dark treacle syrup

1 egg (or flax egg)

Directions

  1. Pre-heat the oven to 180°C.
  2. Mix the dry ingredients (flour, spices and bicarbonate of soda) together in a large bowl.
  3. In a saucepan on a low heat, melt the butter, sugar, honey and molasses/treacle, stirring constantly. Once melted, gently pour into the dry ingredients. Mix well to form a slightly sticky dough.
  4. Place the dough on a baking tray on a sheet of cling film and roll out to about 1cm thick. Pop another piece of cling film on top, and place it in the fridge for at least an hour to firm up slightly.
  5. After an hour, remove the mixture from the fridge and take off the cling film. Dust some flour over your work surface, and with a rolling pin, roll the dough out to around 0.5cm tick. With pastry cutters, cut the mixture into your gingerbread family.
  6. Collect up and roll out any excess dough to create as many family members as possible!
  7. Place the biscuits on a baking tray lined with parchment paper. Make sure to leave 2cm gaps between each biscuit as they will expand.
  8. Pop them into the oven for 15 minutes until lightly brown. Remove from the oven and place on a cooling rack.
  9. Once cooled, ice your family with dried fruit and melted chocolate!