Ginger snap cookies

MAKES 12 3tbsp orange peel, grated ¾tsp ginger, freshly grated 1tbsp manuka honey

55ml coconut oil, melted

3tbsp maple or rice malt syrup 60g almond butter

100g coconut sugar

¼tsp salt

½tsp cinnamon

¼tsp nutmeg (optional)

190g gluten-free flour

½tsp baking soda

1tbsp white chia seeds

round cookie cutter Caramelise the grated orange peel and ginger in a saucepan over a low heat with the honey and 1 teaspoon of water (this should only take a few minutes and the mixture should not boil). Set aside.

Place the melted coconut oil, maple or rice malt syrup, almond butter, coconut sugar, salt and spices into the bowl of a mixer and beat on a low speed.

Add the gluten-free flour, baking soda, candied orange peel and chia seeds, then stir by hand to create a dough. You may need to add up to 360ml of water so that the dough holds its shape and isn’t too dry.

Wrap the dough in cling film and place in the fridge to set overnight. The next day, preheat the oven to 220C/425F/Gas 7.

Carefully roll out the dough, making sure it’s not too thin as this will cause it to burn. Sprinkle a little gluten-free flour on the top and cut into shapes.

Place the cookies on an oven tray lined with baking paper and bake in the oven for 10 minutes or until they turn golden brown.

Remove from the oven and place on a wire rack to cool.