Gingerbread Cookies

Gingerbread Cookies

It is Christmas once again.
Nowadays it is not the done thing to just hand out a card to your friends at school but attach a chocolate or candy cane. This of course can very easily get out of hand when there is over 20 in the class!

For preschool this year decided no cards just some yummy gingerbread. I had bought the latest Donna Hay Christmas magazine and was inspired by her beautiful gingerbread men cookies. I changed the flour to spelt to make it wheat free and the changed the source of sweetener and voila delicious cookies. They were a hit!

Everyone, even those who hate gingerbread loved them as they were not to spicy and also not too sweet due to the brown rice syrup. (Yes it does use a lot of brown rice syrup but these are a treat cookie so well worth it!).

Gingerbread Cookies

Ingredients

125g butter
90g coconut sugar
200g brown rice syrup
370g white spelt flour
2 teaspoons ginger powder
1 teaspoon bicarb soda

Method

1. Place butter and coconut sugar in Thermomix bowl. Process 30sec / 6
2. Add all remaining ingredients. Mix 30secs / 6
3. Remove dough onto a well floured pastry sheet.
4. Divide dough into four pieces
5. take one piece and dust with spelt flour, then roll with a well floured rolling pin to desired thickness
6. Use cookie cutters to create desired shape ... in this case stars.
7. Place cut cookies onto a baking tray lined with bake paper allowing plenty of space between cookies .. they grow quite a bit.
8. Bake in a 160oC oven for 8 minutes.
9. Place tray on cooling rack to cool before removing cookies. they harden as they cool.
10. Store in an airtight container.

Serving Suggestions

To create ornaments ... when the cookies are first removed from the oven use the end of a teaspoon to push a hole into the cookies whilst they are still hot and pliable. Then allow to cool. Thread ribbon through the hole and tie a knot.