Gingerbread Christmas Biscuits
Rated 5.0 stars by 1 users
Servings
30
Prep Time
25 minutes
AK
Ingredients
-
350g g Organic Plain White Flour, plus extra for rolling
-
1 tsp Sodium Bicarbonate (Baking Soda)
-
2 tsp Organic Ground Ginger
-
1 tsp Ceylon Cinnamon Powder
-
¼ tsp Organic Ground Cloves
-
¼ tsp Organic Ground Nutmeg
-
A pinch of Fine Himalayan Salt
-
175g g Organic Coconut Sugar
-
100g g RAWGORILLA Raw Organic Virgin Coconut Oil, soft but not melted
-
1 large egg
-
4 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.
Beat the egg with the golden syrup, pour 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 10 to 12 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.
