Gingerbread Biscuits

These gingerbread biscuits are a great vegan and gluten-free option. They’re made with molasses so they have that rich, dark, sticky vibe but aren’t overly sweet.

¼ teaspoon baking soda ½ teaspoon ground cinnamon ½ teaspoon ground cloves ½ teaspoon ground ginger ½ teaspoon freshly grated nutmeg Pinch of salt

400g ground almonds 125ml molasses

4 tablespoons organic maple syrup 125ml melted coconut oil

Preheat oven to 165°C. Line two baking trays with baking paper.

Place all the dry ingredients in a large bowl and mix to combine.

In a separate bowl, whisk together molasses, maple syrup and coconut oil. Pour over the dry ingredients and mix well until combined. Cover and place in refrigerator for at least an hour.

Remove dough from refrigerator and place between two sheets of baking paper. Use a rolling pin to roll out dough evenly to approximately ½cm thick. Use cookie cutters lightly floured with rice flour (or another gluten-free flour) to cut dough into desired shapes. Transfer to prepared trays.

Bake for 10 minutes or until golden brown. Cool slightly then carefully transfer to a wire rack to cool completely. Makes 20.