Thin, crunchy gingerbread stars and people, spiced with ginger, cinnamon and cloves and made without butter.
Gingerbread Christmas Biscuits
Rated 5.0 stars by 1 users
Category
Bakes
Servings
30-40
Prep Time
1 minute
Cook Time
15 minutes
Crisp, thin, and snappy, with a proper crunch and plenty of ginger. There's no egg in the dough, which is what keeps them hard. Coconut sugar gives a deep caramel colour, and coconut oil stands in for butter, so the biscuits are vegan.
Author:AK
Ingredients
-
350g Organic Plain White Flour, plus extra for rolling
-
1 tsp Sodium Bicarbonate (Baking Soda)
-
2 tsp Organic Ground Ginger
-
1 tsp Ceylon Cinnamon Powder
-
½ tsp Organic Ground Cloves
-
½ tsp Organic Ground Nutmeg
-
A pinch of Fine Himalayan Salt
-
175g Organic Coconut Sugar
-
100g RAWGORILLA Raw Organic Virgin Coconut Oil, soft but not melted
-
3 tbsp of cold water
-
5 tbsp dark agave syrup
-
Icing sugar, for dusting
Directions
Whisk the flour, bicarbonate of soda, spices, salt and coconut sugar together in a large bowl.
Rub in the coconut oil with your fingertips until the mixture looks like fine breadcrumbs.
Pour agave it into the bowl and bring everything together into a smooth dough. If it feels dry, add a teaspoon of water.
Flatten the dough into a disc, wrap it and chill for 20 minutes. Coconut oil sets firm in the fridge, so if the dough cracks when you roll it, leave it at room temperature for 10 minutes.
Heat the oven to 180°C (160°C fan), gas mark 4. Line two baking trays with baking paper.
Roll the dough out between two sheets of baking paper to about 5mm thick. Cut out stars and gingerbread people, re-rolling the trimmings.
Bake for 12 to 15 minutes, until slightly darker at the edges. They will still feel soft but firm up as they cool.
Leave on the tray for 10 minutes, then move to a wire rack. Dust with icing sugar before serving.
Recipe Note
To hang them on the tree, press a hole near the top of each biscuit with a straw before baking.
