Get ready to indulge in a perfectly spiced gingerbread cookie! If you want to take these to the next level you can sandwich two biscuits together for the most memorable eating experience.
Ready to get baking?
Makes: 12 sandwich biscuits or 24 single biscuits
150g unsalted butter, cubed and softened
1/2 cup coconut sugar
1/4 cup rice malt syrup
1/4 cup golden syrup
1 teaspoon baking soda
3 1/2 cups spelt flour
2 tablespoons Fertile Gut Microbiome Essentials
2 teaspoons ground cinnamon
2 tablespoons ground ginger
1 teaspoon nutmeg
1/2 teaspoon baking powder
1 large egg, whisked
Hazelnut spread or spread of your choice if turning them into sandwich cookies
Preheat oven to 180 degrees bake. Line a baking tray with parchment paper.
In a saucepan over a medium heat, melt the butter, golden syrup, rice malt syrup and coconut sugar using a whisk. Bring to a slight boil, remove from the heat.
Add the baking soda and whisk well to combine.
Pour the syrup mixture into a heat proof mixing bowl. Sift in the remaining ingredients.
Add the whisked egg and use a spatula to fold the syrup mixture into the dry mixture until just combined.
Turn out onto a lightly floured surface and knead with your hands for the final mix and to help smooth the dough.
Slice the dough into 2, roll into balls and use the palm of your hands to press into a disc shape. Cover with cling wrap and place into the fridge to firm up for 1 hour.
Remove from the fridge, unwrap and place onto a lightly floured surface. Use a rolling pin to gently roll out evenly to approx. 5mm thick.
Use cookie cutters to cut the dough into different shapes. Place the cut outs onto the baking tray and bake for 8-10 minutes.
Remove from the oven and allow the tray to cool for 10 minutes before transferring the cooled cookies to a wire rack to then cool completely and harden.
*If cutting the centres out, like we have done - transfer the cut cookie to the baking tray, and then cut the centre out. Carefully remove the centre. Do this for half of the batch. Once baked and cooled, spread one side of the cookie with hazelnut spread or a spread of your choice and sandwich it down with the top cookie.
Store in an airtight container in a cool place for up to 1 week.