Gin­ger and cin­na­mon Christ­mas cook­ies

Good Health Choices - - Be Nourished -

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.

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