(spice & bis­cuits)

Haven Magazine - - WELLBEING - Words: Ge­or­gia Hard­ing

With Christ­mas in the air, I thought it was a great time to share a healthy gin­ger­bread recipe. Whilst I was de­vel­op­ing the per­fect spice blend, I ended up with quite a lot of it. Be­cause there’s only so many gin­ger­bread bis­cuits a fam­ily can eat, I started ex­per­i­ment­ing with other ways to en­joy this nour­ish­ing, heal­ing blend and came up with quite a few yummy drinks and eats. I think the spice mix it­self makes a lovely gift (in a jar with a rib­bon around it) – es­pe­cially as it is has a very long shelf life. How would you use it I hear you ask? Here are a few ideas: • Add it to hot choco­late (or even your

latte). • Add it to any ba­sic vanilla cake mix

(think spiced tea cake). • Sprin­kle it over baked sweet potato

(with a dol­lop of but­ter). • Add it to your favourite pan­cake

bat­ter. • Mix it with maple syrup and driz­zle it

over yo­ghurt. • Or add it to your favourite choco­late

bliss ball recipe. • Add it to your ba­nana smoothie – a

flavour match made in heaven! you add de­pends on how gin­ger-y you like your bis­cuits) ¼ tea­spoon bi­car­bon­ate soda Pinch sea salt 50g (¼ cup) but­ter, melted 30g (3 ta­ble­spoons) milk (your choice) 85g (¼ cup) pure maple syrup Pre­heat your oven to 150oc. In a mix­ing bowl, com­bine the flour, spice mix, bi­car­bon­ate of soda and salt. In a blender or food pro­ces­sor, mix melted but­ter, milk and maple syrup un­til well com­bined. Add the wet to the dry ingredients and mix to­gether un­til dough forms. If the mix­ture seems a lit­tle wet, add a lit­tle more flour (it shouldn’t stick to your fingers). Roll into a ball, wrap in bak­ing pa­per and re­frig­er­ate for 30-60 mins. Place the dough be­tween two pieces of bak­ing pa­per and roll to ap­prox 2-3mm thick. Cut shapes with a cookie cut­ter, place on a lined or greased bak­ing tray and bake for 10 mins or un­til golden (gluten free may need a touch longer). Leave on the tray un­til com­pletely cooled. They firm as they cool. Store in an air­tight con­tainer in the fridge or freezer.

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