Hello my friends!
I hope this silly season is treating you well. I have to admits I'm a bit of a sucker for Christmas. I love the carols, fruitcake, christmas pies and the feeling of anticipation in the air. This year I'm not letting myself be pulled into a feeling of pre-xmas panic (I know there's still time!). Instead I'm enjoying those celebration catch ups with friends and the odd glass of bubbles!
You won't be surprised to learn I'm a big fan of edible gifts. These delicious gingerbread cookies are gluten free and roll out beautifully. Little Bonnie and I have been making them for our friends and family.
I hope you love them. Kelly xox
Wholesome gingerbread cookies
(Makes 24 medium gingerbread men)
3/4 cup dried dates - soaked in boiling water for 10 minutes then drained well
50 grams butter
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mixed spice
1/4 cup molasses sugar (I use Billingtons )**
1/4 cup coconut sugar**
1/2 cup rice flour*
1/2 cup almond meal
1/2 cup desiccated coconut (use organic to avoid preservatives)
1/2 cup tapioca flour*
**If you cannot find Molasses sugar you can use all coconut sugar for the sugar component
*The rice flour and tapioca flour could be replaced with 1/2 cup of gluten free flour
Preheat oven to 160 degrees
Place the dates, butter and spices into a food processor. Blitz until you have a puree. The date and butter mixture should be as smooth as possible.
Add the remaining ingredients and process until you have a even consistency. The dough may come together in a ball in the food processor. This is a good sign!
Gather the dough into a ball and wrap in cling film. Place in the fridge for 30 - 60 minutes to chill.
Once chilled place on a board and roll out until roughly 1/2 cm thick. Use your cookie cutters to cut out shapes. Place the cut cookie dough on a cookie sheet lined with baking paper. Gather leftover dough together and roll out again. Repeat this process until you've used all the cookie dough. If the dough gets too warm, sticky and hard to roll out, place between two pieces of baking paper before rolling.
Bake the cookies for 15 - 20 minutes until lightly golden. DO NOT move finished cookies for 15 minutes after removing from the oven. They are very delicate until slightly cooled.
Will last 1 week in an airtight container. Will also freeze well.