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GINGERBREAD

Why not get the cookie cutters out with the kids and make gingerbread to share as gifts for their friends. Make a hole in the top of each before baking, so they can serve as decorations too.

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Benefits: Spelt is an ancient variety of wheat, providing several essential nutrients, such as iron, magnesium, and zinc. Ginger has anti-spasmodic properties to soothe the stomach and has been reported to improve upper gastrointestinal symptoms, such as indigestion.

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Ingredients:

300 g spelt flour/ plain flour

1 tsp bicarbonate of soda

2 tsp ground ginger

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

125 g butter

100 g coconut sugar/ soft light brown sugar

3 tbsp maple syrup/ golden syrup

 

Method:

  • Preheat the oven to 180ºC/gas 4 and line 2 baking sheets with baking paper.

  • In a large bowl combine the flour, bicarbonate of soda spices.

  • Melt the butter, sugar and syrup in a pan over a low heat and stir until the sugar dissolves.

  • Add wet to the dry ingredients and stir in until it forms a dough.

  • Roll out onto a floured surface to approx 5mm thick, then get busy with cookie cutters if you have them, or a small glass will do.

  • Transfer carefully to lined trays, leaving a 2cm gap between each. 

  • Bake the gingerbread in the oven for about 12 minutes, or until lightly golden and the sweet-spicy aromas fill the kitchen.

  • Leave to cool on the sheet for a few minutes, then move to a wire rack. 

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