Cook and Clean with Kate

Gingerbread Family Biscuits

Serves 6

 

They are so easy to make and have the lovely, crisp texture that a good biscuit should have, not to mention the fabulous smell while they are cooking!

Traditional gingerbread biscuits are often made to look pretty with icing sugar as decoration. Obviously, icing sugar is a refined sugar and so is an absolute no no for Cook Clean with Kate. However, as it is Christmas, if you want to ‘jazz up your gingerbread’, you could just decorate a couple of your biscuits with icing sugar (as I have done with these biscuits) and leave the rest plain.

The number of biscuits you will end up with will depend on the size and shape of the cutters you use. Do bear in mind that the dough needs to be refrigerated for at least an hour before it is rolled out and it can be frozen for up to two weeks.

 

 

 

 

What you need

You will need a baking tray lined with parchment paper and some cutters.

75g buckwheat flour + a little extra for rolling out the dough

25g ground almonds

2 tbsp coconut sugar

½ tsp bicarbonate of soda

½ tsp gluten-free baking powder

2 tsp ground ginger

½ tsp ground cinnamon

½ tsp ground nutmeg

3 tbsp maple syrup

4 tbsp coconut oil, melted

Pinch salt

What you do

 

Pre-heat the oven to 170˚C.

In a large bowl, add all the dry ingredients and stir to combine.

Add the maple syrup and oil and mix thoroughly with a spoon.

Combine the mixture further with your hands to form a ball of biscuit dough.

Place the ball of biscuit dough in a sealable food bag in the fridge for an hour or so to make the more manageable when it is rolled out. If the dough is not cold enough, the coconut oil can make the dough greasy.

Sprinkle a little buckwheat flour onto a clean worktop.

Remove the dough from the fridge.

Use a rolling pin to roll out the dough to a thickness of approximately half a centimetre.

Cut out your gingerbread people and use a palate knife to transfer them to a prepared baking tray.

Place in the pre-heated oven for approximately 7-10 minutes until the biscuits are golden brown. You will need to keep a watchful eye on them as they do burn easily.

Remove from the oven and leave the biscuits to cool for ten minutes before transferring them to a cooling rack. Don’t be impatient otherwise they will fall apart.

Once they have cooled, decorate your gingerbread or keep them plain.