Who doesn’t love a bit of seasonal gingerbread? This week I tried out a new recipe to test out whether I needed to use refined sugar or not – turns out, I don’t! And they taste just as good. Not overly sweet, and full of flavour to make you feel all warm and fuzzy inside. All you have to do is use your usual recipe, or use mine below – and replace brown sugar with coconut sugar. It works exactly the same, pack it right up and feel better for it too!
Ingredients:
300g plain flour (or GF plain flour)
100g butter
1 tsp bicarbonate soda
1/2 tsp baking powder
1 tsp cinnamon powder
1 tsp ground ginger powder
1/4 tsp ground nutmeg
100g coconut sugar
1.5 tablespooons honey / golden syrup
2 eggs, beaten
Method:
– Mix the flours, powders and sugar
– Add the butter in small cubes and rub with your hands until it resembles sand
– Add 2 eggs and honey
– Roll out onto a surface and gently knead into a ball
– Cover with cling film and chill in the fridge for 10 mins
– Roll out when ready, cut into shapes with cookie cutters
– Decorate with smarties if you want
– Bake at 170 degrees for 11 mins
– Cool and decorate if you want to with icing sugar (I prefer them without, dunked in tea – they are amaaaazing – with perfect dunk-resistance-power!!)
Shumailla Creates 