Christmas Ginger and Cinnamon Biscuits

Fill your kitchen with the divine festive smell of gingerbread and cinnamon spices with a healthy twist – gluten- and dairy-free on your Christmas holidays and contain no refined sugar thanks to using Sukrin’s wonderful brown sugar alternative, coupled with Beloved date nectar, which gives these biscuits a delicious caramel-like flavour.

Using coconut oil instead of butter or margarine adds yet more natural sweetness and creaminess, resulting in a batch of tasty, spiced goodies for all to enjoy. 

Super easy and super cute! 

INGREDIENTS:

• 1 cup almond flour (we used Sukrin)
• 1 cup gluten-free plain flour (Dove’s Farm works well)
• ½ tsp baking powder
• Good pinch of nutmeg
• ¼ tsp mixed spice
• 1 tsp cinnamon
• 1 tbsp ground ginger
• 1 tbsp brown sugar (we used Sukrin Gold for a healthy alternative)
• 4 tbsp date nectar (Beloved works amazingly)
• 1 cup coconut oil (we used Lucy Bee)

ROYAL ICING (OPTIONAL)

• 1 1/2 cups powdered sugar
•  1/2 teaspoon vanilla
•  1 teaspoon light corn syrup
•  2-3 tablespoons room temperature water
•  Pinch of salt
•  Gel or liquid Food coloring (optional)

PREPARATION:

1. Place the flours, baking powder and spices in a large bowl and mix well.In a small pan, melt together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.
2. Pour this into the dry ingredients and mix well to combine, so you should end up with a smooth dough. Wrap this in cling film in the fridge for about 15 minutes.
3. Preheat the oven to 170°C and grease and line a large baking tray with parchment paper.
4. Remove the dough from the fridge and divide it into two (easier to work with) - roll out onto a lightly floured surface to the desired thickness (you don’t want it too thick or too thin!) and use gingerbread men cookie cutters to stamp out shapes.
5. Place all on the baking tray, then bake for about 10-15 minutes until golden and just about crisp. Remove and leave to cool - they’ll firm up nicely.
6. Keep in an airtight container for up to a week - if they last that long!

ROYAL ICING

1. In a medium bowl, whisk together the powdered sugar, vanilla, corn syrup and 2 tablespoons of the water. If should be thick, but if it is TOO thick, whisk in another 1/2 tablespoon at a time, checking consistency after each half tablespoon. If you go too far and it gets too runny, whisk in two additional tablespoons of powdered sugar at a time. You want the royal icing to drizzle off you whisk into the bowl and hold it's shape for a second or two before melting back into the rest of the icing. If desired, you can separate your icing to different small bowls at this point and add food coloring, then transfer to piping bags with small decorating tips.

If you have any questions. Please get in touch via talktous@belovedates.com