It's that time of the year again! Time to prepare some biscuits and a drink for Santa to enjoy on his stop over at your place! This year, why not prepare some gingerbread biscuits that are a little more gut loving than the traditional snacks left out for Santa?! I think Santa deserves a little gut-loving goodness, don't you?!
Get the kids in the kitchen and create a lovely experience filled with joy and connection while you create this recipe together!
Prep | 10 minutes
Ready in | 30 minutes
- 350-400g almond meal
- 70g butter - at room temperature
- Pinch salt
- 1/2 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- Zest of 1 orange
- 1/2 tsp baking powder
- 1-2 tsp apple cider vinegar
- 1 tsp vanilla
- 3 Tbsp maple syrup
- 1/4 cup melted coconut oil
To Make without Maple Syrup, use an extra 30g of butter and xylitol (to taste)
- Pre-heat oven to 160°C. Line a large baking tray with baking paper.
- Place the almond meal and 70g of butter in a glass bowl (add in 100g butter if you are not using the maple syrup).
- Using your fingertips, massage the butter into the almond meal until it resembles a crumbed texture.
- Add in salt, cinnamon, ginger and nutmeg (and xylitol if using). Mix gently through with your hands.
- Transfer mix into a food processor or Thermomix. Add in orange zest, baking powder, apple cider vinegar, vanilla, maple syrup and melted coconut oil.
- Mix on a low speed until all ingredients are combined and mixture forms a dough.
- Using two pieces of baking paper (measuring approximately 30cm in length), place half of the dough between the pieces.
- With a rolling pin, roll out the dough to desired thickness. A thickness of between 0.5cm and 1cm works well for these.
- Using your gingerbread shaped cookie cutter, cut out gingerbread cookies and place on a lined baking tray.
- Place in the oven for 20 minutes, or until golden brown.
- Remove from the oven and allow to cool.