Gluten-free Gingerbread Biscuits

Gingerbread Biscuits

These gingerbread biscuits are a delicious twist on a festive favourite.
You can decide if you’d like to bake or not (miss out the baking powder in this case). They have a great bite if baked and there’s a warming ginger kick.
This recipe is gluten, dairy free and sweetened with dates and maple syrup.


Makes – 25 biscuits depending on 6-8cm diameter cutter.

Ingredients

150g of coconut flour - we’ve used a great flour from Nature’s Heart Superfoods
150g of ground almonds
100g of dates pitted
3-4tsp. of ground ginger
1tsp. of ground cinnamon
½tsp. of baking powder (if baking biscuits)
130ml of maple syrup



Heat oven to 160°C fan

Line a large baking tray with baking parchment.

Put the pitted dates into a food processer and process until smooth.
Add the coconut flour, ground almonds, ground ginger (if you like a punchy ginger taste use up to 4tsp of ground ginger), baking powder and ground cinnamon to the food processor and then processes until thoroughly combined.
Pour in the maple syrup and continue to process until the dough binds together.

Place a sheet of baking paper on the worktop and scrape the dough onto it.
Using your hands, work the dough into a rough ball.Place the second sheet of baking paper over the dough and with a rolling pin roll out the dough until it is about 4mm thick.

Use your shape cutters and place each biscuit onto the baking tray. Re-roll left over gingerbread dough and repeat until all the dough is used.

It is entirely up to you if you decide to decorate your gingerbread characters at this point. Try a mix of currants and cacao nibs for the eyes and buttons.

Place the baking tray on the middle shelf of the oven and bake for 10 minutes.
Remove from oven when the gingerbread biscuits are a pale nut brown colour, place tray on a wire rack to cool for a few minutes, then remove the biscuits from the tray and place on the wire rack individually to cool completely.

Store
Store in an airtight container for up to a week.



Serve
Decorate & dunk into hot chocolate.


This recipe was made for Nature’s Heart Superfoods
Using their coconut flour.
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