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Healthy Ginger bread and spice mix
4.79 from 60 votes

Healthy Gingerbread (and a lovely spice mix to gift)

This Gingerbread recipe is versatile and delicious. Make it into biscuits, gingerbread boys or girls, or any shape you like really. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Snack
Servings: 20 biscuits

Ingredients

Spice mix

  • 2 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

Gingerbread biscuit

  • 180 g wholemeal spelt flour ( cup) gluten-free variation below
  • 1-2 tbsp spice mix -how much you add depends on how ginger-y you like your biscuits
  • ¼ tsp bicarbonate of soda
  • Pinch sea salt
  • 50 g butter (¼ cup) 
  • 30 ml milk (2 tablespoons) of your choice
  • 85 g maple syrup (¼ cup)

Instructions

  • Preheat your oven to 150°C/300°F (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. If the mixture seems a little wet, add a little more flour, or dry add more milk (it should be like playdough and not stick to your fingers).
  • Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
  • If you aren't bothered with shapes, 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 (gluten free may need a bit longer).
  • Leave on the tray until completely cooled. They firm as they cool.

Thermomix method

  • Melt butter 1 minute, temp 90 speed 3.
  • Add the milk and maple syrup and mix 30 sec, speed 4.
  • Add the dry ingredients and mix 30 sec, speed 4 until a thick dough forms.
  • Continue as above.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Gluten and grain-free

Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal. Alternatively replace the spelt with your favourite gluten-free or paleo flour.

Dairy-free and vegan

Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).

Low-fructose

Replace the maple syrup with rice malt syrup as your sweetener.
 

I'd love to hear how you like this versatile recipe? Also if you can add to my list of ways to use the spice mix, that would be wonderful. Post a comment below or rate this recipe.