1/4cupunsalted buttercubed (for a dairy free alternative, you could use olive or coconut oil)
1/4cuphoney
5large datespitted (Medjool are a great choice as they are naturally sweet and delicious)
1egg
1tspbaking powder
1tspground cinnamon
1tspground ginger
1/2tspallspice or nutmeg
1/2tspvanilla extract
Instructions
In a large mixing bowl, combine flour, almond meal, baking powder and the spices
In a second bowl, combine the butter cubes (or oil), honey, dates, vanilla and egg. Using a hand blender, blend ingredients until well combined. Alternatively, use a food processor or blender.
Add the butter mixture to the flour mixture and mix well to combine.
Turn the dough out onto a clean surface and roll out till it’s around an 1/8 inch or 3mm thick.
Line a baking tray with baking paper and place dough onto tray.
Cover with another piece of baking paper and place in the fridge to firm up.
Just before removing from the fridge, pre-heat the oven to 150C
After an hour, remove from the fridge and use your gingerbread cutter to cut the dough into shape.
Return to the lined baking tray and place into the oven
Bake for 15-20 minutes, checking regularly.
When starting to turn golden brown, remove from the oven and set aside to cool.
Recipe Notes
Recipe makes 25-30 biscuits with 82 calories per biscuit
1/4cupunsalted buttercubed (for a dairy free alternative, you could use olive or coconut oil)
1/4cuphoney
5large datespitted (Medjool are a great choice as they are naturally sweet and delicious)
1egg
1tspbaking powder
1tspground cinnamon
1tspground ginger
1/2tspallspice or nutmeg
1/2tspvanilla extract
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Rating: 2
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Instructions
In a large mixing bowl, combine flour, almond meal, baking powder and the spices
In a second bowl, combine the butter cubes (or oil), honey, dates, vanilla and egg. Using a hand blender, blend ingredients until well combined. Alternatively, use a food processor or blender.
Add the butter mixture to the flour mixture and mix well to combine.
Turn the dough out onto a clean surface and roll out till it's around an 1/8 inch or 3mm thick.
Line a baking tray with baking paper and place dough onto tray.
Cover with another piece of baking paper and place in the fridge to firm up.
Just before removing from the fridge, pre-heat the oven to 150C
After an hour, remove from the fridge and use your gingerbread cutter to cut the dough into shape.
Return to the lined baking tray and place into the oven
Bake for 15-20 minutes, checking regularly.
When starting to turn golden brown, remove from the oven and set aside to cool.
Recipe Notes
Recipe makes 25-30 biscuits with 82 calories per biscuit