Gingerbread Cookies
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
8 servings
- 8.8 oz ground almonds
- 6 tablespoons maple syrup
- 3 teaspoons ground ginger
- 1 tablespoon melted coconut oil
- 2 tablespoons of brown rice flour
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Preparation
Step 1
Preheat the oven to 180°C / 160°C fan / 350°F. Line a baking tray with parchment paper, set aside.
Step 2
Place the ground almonds, flour and ginger in a large bowl and whisk until no lumps remain. Add the coconut oil and maple syrup and stir until you have a dough. Alternatively, place all of the biscuit ingredients in a food processor and whiz until well combined.
Step 3
Once combined use your hands to roll the mixture into a ball and flatten into a disc.
Step 4
Lightly sprinkle a clean worktop with flour. Place the dough on top, and sprinkle with some more flour. Roll out using a rolling pin until it is the thickness of a £1 coin.
Step 5
Cut out the cookies using your cookie cutter of choice and transfer onto your prepared baking trays. Place into the oven and bake for 20 - 25 minutes until golden brown. Remove and allow to cool, off the trays, on a wire rack.
Step 6
While the cookies are cooling, melt the chocolate by placing into a small saucepan over low heat. Once melted pour into a piping bag (a sandwich bag will also work). Cut a small hole into the tip and decorate your cookies.
Step 7
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