gingerbread cookies
Per serving : 58kCal / Carbs 9g / Protein 1g / Fat 2g
Ingredients
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp mixed spice
1/4 tsp ground nutmeg
1/4 tsp ground clove
180g wholemeal spelt flour
1/4 tsp bicarbonate of soda
pinch of sea salt
50g Butter
30ml milk
85g maple syrup
How to make it
- Preheat the oven to 150°C/300°F/gas 2. Line a baking tray with
- baking paper.
- Start by mixing together the ginger, cinnamon, mixed spice, nutmeg
- and clove in a medium-sized bowl.
- Add the flour, bicarbonate of soda and salt. Mix to combine.
- Add the butter, milk and maple syrup to a blender (add the maple
- syrup last) and blitz until combined.
- Transfer the wet ingredients to the dry ingredients and mix to form
- a dough.
- Roll into a ball, wrap in cling wrap and refrigerate for 45 minutes.
- Place the dough in between two sheets of baking paper (so it
- doesn’t stick) and roll out with a rolling pin.
- Cut the cookies out with a small cookie cutter and lay on the baking
- tray. Cook for 11-12 minutes or until golden.
- Allow to cool for 5 minutes before transferring to a cooling rack.