Here's a delicious and healthy gingerbread cookie recipe to make this Christmas extra special!
We all have special Christmas memories and many of them include cookies and biscuits - and that's what makes this recipe so great! This gingerbread cookie recipe will make your house smell like Christmas and help you create many more special memories.
Making your own spice mix will bring more flavour and nutrients to these biscuits but you will notice that the quantity of the spice mix in this recipe is way more than you need for the gingerbread dough. So feel free to use the remaining spice mix for other recipes like warm drinks, smoothies, pancakes and cakes.
You can make this a gluten free gingerbread by substituting the wholemeal flour with with 180g almond meal plus 2 tablespoons arrowroot powder or by using your favourite gluten free flour.
Spice mix2 tbsp ground cinnamon
2 tbsp ground ginger
1 tbsp mixed spice
1 tsp ground nutmeg
1 tsp ground clove
¼ tsp ground turmeric
Ground black pepper - to taste
Preheat your oven to 150℃ (fan forced).
In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt.
In a blender or food processor, mix melted butter, milk and maple syrup until well combined.
Add the wet to the dry ingredients and mix together until dough forms.
Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
Roll the dough into a log, chill and then cut the log into slices to form round biscuits.
Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.
Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden.
Leave on the tray until completely cooled.