Gingerbread Cookies
Now Christmas is not far away.....22 day in fact! Hope and I have been getting our bake on.
Well she's been helping me make a giant mess more accurately!These gingerbread cookies do take a bit of work, eg rolling and cutting, but the mix itself is super easy to make...and the best bit, you can eat the mixture raw as you make them!
You could use some actual gingerbread men cutters, Christmas tree or star-shaped cookie cutters for a real Christmas vibe, and even ice them if that's your jam. I left them plain mainly because my daughter is a bit fussy and also I liked the rustic look.
If you find the mixture is too dry at the end, simply keep adding water until it comes together. Likewise, if the mixture is too wet, add tables spoons of buckwheat flour until you get a dough that can be rolled and cut.
You really can't go wrong!
Ingredients:
1 cup almond meal
1 cup walnuts
1 cup brown rice flour
1/2 cup buckwheat flour, and more for dusting rolling pin
2 tsp ground ginger
50 ml water
100 ml maple syrup
1 Tbsp ground flax with 3 Tbsp water to form flax egg
Directions:
Preheat oven to 150 degrees and grease or line a cookie tray.
Make flax egg by adding water to flaxmeal and setting aside for 5 minutes.
Add all dry ingredients to the base of a food processor and blend until walnuts are a fine flour.
Add maple syrup, water and flax egg to dry ingredients and continue to pulse in food processor until a dough is formed.
Flour your bench top and roll the dough out until it's 3mm (I actually separated the dough into two smaller balls to make this process easier as there is quite a lot of dough).
Cut shapes with your cookie cutter and place on the tray and into the oven for 12 minutes.Repeat until all dough is used up.
Leave on bench to cool and crisp up. Store in an airtight container for up to 4 days.
* perfect to gift away to loved ones this Christmas.
