- 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
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.
- Category: Cookies
- Method: Thermomix
- Cuisine: Baking
Keywords: spelt gingerbread cookies