Wednesday, 13 February 2013

Gingerbread Cookies

Chewy spicy and lovely...



gingerbread almond cookies

Ingredients:

1 1/2C fine almond meal
1/2C honey
3T coconut oil
1T ghee
1/4t mixed spice
1/4t ground ginger
1/4t salt
1/4t bicarb soda

Method:

Warm honey, oil and ghee in a small pot
Combine all dry ingredients in a large mixing bowl
Add melted liquids and stir until combined with a wooden spoon

Roll into small balls and place on a lined baking tray with space between to allow for spreading (they double in size)
Press flat with either your hand or a damp cup

Bake 180 degrees for 15 minutes until lightly golden... watch carefully as the honey cooks quickly

Cool on the trays (they will harden on cooling)



If you store in the pantry, they will remain chewy... If in the freezer, they are super crunchy





gingerbread steps
To flatten cookies, use a flat measuring cup... dip in water and press gently but firmly on cookie ball... carefully lift off cup... then repeat for remaining cookies






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