Gingerbread cookies bring back memories for so many of us... after-school treats, weekend family baking and of course Christmas! Our version is a little healthier than the classic we might have grown up with - made with wholegrain flour and unrefined sugar - but still just as delicious! Both the cookies and icing have baobab in too for extra flavour and nutrition.
Ingredients
Gingerbread:
- 1 tbsp Aduna Baobab Powder
- 1½ cups spelt flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp mixed spice
- ¼ tsp bicarbonate of soda
- ⅛ tsp baking powder
- ¼ cup melted coconut oil
- ¼ cup molasses
- ¼ cup coconut sugar
- 1 egg
Lemon-baobab-coconut icing (optional):
- 1 tsp Aduna Baobab Powder
- 3 tbsp coconut milk
- 3 tbsp coconut butter
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- 1 tbsp honey
Melted dark chocolate also works well for decoration!
Method
Gingerbread:
- Add all dry ingredients (except coconut sugar) to a large bowl and stir to combine.
- In a smaller bowl, whisk together the coconut oil, molasses and coconut sugar.
- Whisk in the egg.
- Add liquid ingredients to the dry ingredients and mix well to combine. It will look dry at first but keep mixing.
- Wrap dough in cling film and refrigerate for 1 hour to firm up.
- Preheat oven to 180°C and line baking trays with baking parchment.
- Lightly flour a work surface and roll out the dough to ¼" (6mm) thickness.
- Use cookie cutters to cut out shapes and place on the prepared baking sheets.
- Bake for 8-11 minutes.
- Leave to cool on the trays for 5 minutes, then transfer to cooling racks to cool completely before icing.
Icing:
- Add all icing ingredients to a small blender or food processor and blend until smooth.
- Alternatively, add ingredients to a small pan and whisk together over low heat until smooth.
- Transfer icing to a small food bag, snip off a tiny corner and use as a piping bag to decorate the cooled gingerbread.
Enjoy!
