FESTIVE BAKE: HEALTHY GINGERBREAD
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- 200g Wholewheat flour
- 1 1/2 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp baking powder
- 4 tablespoon of melted coconut oil
- 4 tablespoon honey
- 2 tablespoons of icing sugar (optional)
Pre heat your oven to 180C and start to melt your coconut oil ready for the mixture.
Combine all your dry ingredients then add the honey and melted coconut oil. The ingredients should form into a ball of dough.
Lay out some baking paper onto a large chopping board and cover with a good layer of wholemeal flour. Grab a rolling pin and cover that with more flour. Roll out the dough to a couple of millimetres thick and then transfer to fridge – let it chill for around 15 minutes.
Once it has been chilled it should make it much easier to cut the biscuits. You can used cutters or just a knife, but be warned this dough is quite crumbly (one of the downside of a having minimal fats in there) so the less intricate the shape the easier it will be. We did struggle with the Christmas trees pictured, but persisted!
Place on a baking tray and bake for only 8 minutes. Excuse dough just push back together and re-roll and place in the fridge again.
Once you have got them out of the oven let them cool fully. Then if you want to you can pipe some white icing on top. Just take the two tablespoons of icing sugar and slowly drip in water whilst mixing until you get to the desired consistency. We used a piping bag for precision but you can just dip the cookies in for ease.
Above all enjoy these festive biscuits without the guilt.