Description
These ginger cookies are everything a cookie should be, crunchy round the edges, soft and chewy in the centre, with a kick of spice from the ginger, clove, cinnamon and nutmeg.
Ingredients
- 3 Tablespoons Dairy Free Butter
- 1 Tablespoon Coconut Sugar, Sieved
- 1 Tablespoon Honey
- 1 whole Egg
- 70 grams Ground Almonds
- 30 grams Coconut Flour
- ¼ teaspoons Bicarbonate Of Soda
- ½ teaspoons Baking Powder
- 1 Tablespoon Cornflour
- ¼ teaspoons Nutmeg
- ¼ teaspoons Ground Cloves
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Salt
Preparation
In a large bowl, beat butter and sugar until fluffy. Add honey and egg and continue beating until combined.
In a separate bowl, sieve ground almonds, coconut flour, bicarbonate of soda, baking powder, cornflour, nutmeg, ground cloves, ground gnger, ground cinnamon and salt.
Add the dry ingredients to the wet ingredients little by little, beating until dough-like. You may need to use a spatula towards the end (the dough will be sticky).
Form the dough into a large ball, cover with cling film and place in the fridge for about 1 hour.
Preheat oven to 180ºC (355ºF). You will need 2 baking trays the same size and two pieces of baking parchment cut to fit inside the baking trays. Line one of the baking trays with baking parchment and set aside.
Remove gingerbread from the fridge and scoop 1 tablespoon of the gingerbread dough. Roll into a ball in your hands and place on the prepared baking tray. Repeat until all the dough is gone, make sure they are evenly spaced apart on the baking tray.
Place the other piece of baking parchment over the top of the gingerbread dough balls and squash down with the other baking tray to be between 0.5cm and 1 cm thick.
Remove the baking tray and parchment and bake in the oven for about 10 minutes or until starting to brown. Remove from the oven and let cool before transferring to an airtight box. Store in a cool dark place for about 5 days.
