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Door To My Kitchen

Spelt Gingerbread Cookies

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chocolate brownie cookies. I know you will love them!

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  • Author: Fiona
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 25 1x
Scale

Ingredients

  • 130ml honey
  • 150ml molasses or black treacle
  • 100g coconut sugar
  • 200g butter
  • 530g spelt flour or plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • pinch of ground cloves

For the icing:

  • 250g xylitol
  • 10g egg white powder
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • One disposable icing bag and icing tip from no.2 upwards

Instructions

Preheat the oven to 170˚C.

Place the honey, molasses, coconut sugar and butter into the TM bowl and melt 5 minutes, 90˚C, speed 3. Scrape down the sides with the spatula and melt 1 minute, 80˚C, speed 2. Leave to cool slightly.

Add the flour, bicarbonate of soda, baking powder, ginger, cinnamon, nutmeg and cloves into the melted mixture. Mix 1 minute, speed 4. Scrape down the sides and mix 20 seconds, speed 3.

Leave for 10 minutes to rest. Roll into a ball and cover with baking paper or cling film and place in the fridge for 30 minutes.

Roll out the dough on a floured non-stick mat to ¼ inch thickness. Cut with cookie cutters and make a hole in the top if hanging on the tree.

Place on a lined baking tray and bake for 8-10 minutes until just cooked. Leave to cool completely before icing.

Ice with royal icing and leave to dry before hanging on the tree or arranging on a serving dish.

 

Notes

 

 

Keywords: spelt gingerbread cookies

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