Welcome to the first week of December – officially the time to induldge and be merry! Why not dive into the holiday spirit with these scrumptious and festive gingerbread biscuits? This recipe is perfect for creating cherished moments with your kids or crafting heartwarming gifts for your loved ones. For an extra touch of gut-health goodness, consider enhancing these treats with our Complete Prebiotic Powder.
Ingredients:
- 380g spelt flour
- 1 TSP baking powder
- 1 TSP ground cinnamon
- 1 TBSP ground ginger
- 1 TBSP Complete Prebiotic (optional)
- 250g organic butter (softened)
- 80g unrefined muscovado sugar or coconut sugar
- 1 tablespoon honey
- Pinch sea salt
- 1 organic egg
- 1 TSP vanilla extract or paste
- 100g milk chocolate (melted)(to decorate)
- Rainbow chocolate chips to decorate (to decorate)
Instructions:
(Preheat oven to 150°C fan or 170°C no fan)
- Combine the spelt flour, baking powder, cinnamon, and ginger.
- In a separate bowl, cream the butter and combine with sugar, honey, salt and vanilla.
- Mix in the egg with the above butter mixture.
- Add the dry ingredients to this and mix into a dough!
- Wrap the dough in baking paper and refrigerate for 2 hours.
- Flour surface and rolling pin.
- Roll out the dough to half a cm thick.
- Cut the shapes out of the dough with your preferred biscuit cutter.
- Place the biscuits onto a baking paper lined baking tray.
- Bake for 20 – 30 minutes or until the biscuits are golden.
- Once cooled, decorate the cookies as preferred. We melt the chocolate and make chocolate gingerbread hands, feet and smiles – with chocolate chips for the buttons and eyes 🍪
- Share and Enjoy!
For more recipes using our Complete Prebiotic powder, check out Claire’s Prebiotic Baked Oats and Laura’s Raspberry & Coconut Prebiotic Energy Balls.
Any questions? Contact one of our Nutritional Therapists via live chat, weekdays from 8 am to 8 pm.
