Possibly my favourite time of the year 🙂 I love so much about Christmas season; importance on family time, beautiful summery weather (for those of us in the Southern hemisphere), decorating the house with colour, giving to others, my gorgeous daughter’s birthday in the mix, evening markets or event outings, children running around in the sun, heart-swelling carol services, and most significantly to me; celebrating the true meaning of Christmas.
Now that my little lady is truly in the ‘toddler’ phase (life gets more and more interesting each day!), we’re able to create and do more together. I’ve been looking forward to making a Hungry Cub spin on gingerbread biscuits and after a few trials and failures, we struck success! I wanted to create something with a hearty spice hit and a good crunch that would hold up to kids running around the house without too much crumb (the dog can only handle so much!)
The small searching fingers popping up on the kitchen bench throughout the day was a sure sign of approval. I’m thinking there’ll be MANY more batches hitting the oven before the season is over 🙂
Happy baking xx
Gingerbread Christmas Biscuits
1 cup ground almond
3 tbsp tapioca flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking soda
2 tbsp coconut oil, softened
2 tbsp pure maple syrup
Preheat your oven to 160’c. Lay baking paper on two trays.
Place all the ingredients together in a bowl. Mix well by hand (ensuring the coconut oil disperses) until it comes together in a ball.
Roll out between 2 sheets of baking paper to about 1/2cm thick. Cut with cookie cutters. Place on the prepared baking trays and cook for 8-10 mins, until turning light brown at the edges.
Cool on a wire rack.
Decorate with whatever ingredients you desire
Melted dark chocolate, 70% cocoa solids or higher (about 40g melted will suffice)
Chopped dried apricots
Other decorating suggestions: