Everyone loves to make gingerbread and this is a lovely low-gluten (for spelt) or gluten-free healthier recipe. It is very robust and brilliant at holding its shape which is ideal for using fun festive cookie cutters. You can even make small holes in the top of your shapes and, once cooked, thread ribbon through the holes and hang them on the Christmas tree as fun decorations.
Gingerbread Biscuits
Ingredients
- 200g white spelt flour or gluten-free flour
- 40g light brown muscovado sugar
- 40g honey
- 80g butter, melted
- 1 egg
- ½ tsp vanilla paste or extract
- ½ tsp baking powder
- ½ tsp ground ginger
- ¼ tsp ground cloves
- 1tsp cinnamon
- Festive cookie cutters
Instructions
- Preheat the oven to 180C.
- Place the butter, honey, sugar, vanilla paste and egg into a bowl.
- Sift over the flour, baking powder, ground ginger, ground cloves and cinnamon and mix altogether to form a dough. Bring the dough together into a disk and place in the fridge to rest.
- After at least 30 minutes (it needs to be chilled or will be too soft and sticky to roll) roll the dough out onto a floured surface nice and thin, roughly the depth of a pound coin.
- Cut out the shapes using festive cutters and place onto a baking sheet lined with non-stick baking parchment.
- Chill for 10-15 minutes until cold.
- Place the cookies straight into the oven and bake for 10-12 minutes until golden and firm.
- Leave to cool on a wire rack.
Notes
These are sturdy little biscuits and great for making into fun shapes.
We have plenty more festive recipes including the easy-to-make Mini Mince Pies and the simple Maple Popcorn. Or why not indulge with our Chocolate Truffles or get messy with the delicious Chocolate Orange Lollies. It wouldn’t be Christmas without Dark Chocolate Discs and you can enjoy savoury treats too with our Cheese Biscuits and Classic Oatcakes. Or if you need a gift that will make your home smell amazing do try our Spiced Oranges.
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