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.
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.
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
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.