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.
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 (1½ 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.