Ginger and cinnamon Christmas cookies
11/2 cups spelt flour
1/2 cup almond meal
1 tsp baking powder
Pinch of pink Himalayan salt 2 tsp cinnamon
21/2 tsp ground ginger
2 tbsp coconut sugar
1 organic free range egg, lightly beaten
2 tbsp coconut nectar syrup
1/4 cup extra virgin coconut oil, melted
1 tsp pure vanilla extract
1 Place all the dry ingredients in a bowl and combine. In a separate bowl, add the lightly beaten egg and wet ingredients, then mix together.
2 Add the wet ingredients to the dry mixture and combine well. Use your hands to bring the mixture together to create a ball of cookie dough. If it’s too dry, add 1-2 tablespoons water.
3 Place the dough between two sheets of baking paper and roll out flat.
4 Use a cookie cutter to cut out the shapes and place onto a lined baking tray.
5 Place in a pre-heated oven at 170°C for 7-10 minutes. Just keep an eye on them to ensure they don’t get too golden.
6 Once baked, place on a cooling rack and allow to cool fully before dusting with icing sugar and placing in your Christmas bags.
Don’t forget to decorate your gift bags!