Gingerbread Biscuits

Making these makes me feel like there’s nothing you can’t adapt to create a healthier version.  The kids love helping with these and cutting out their own shapes to decorate and eat.  I have to say, I do cheat and use Stevia icing sugar (in the name of saving time, not necessarily being the most healthy)!

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Gingerbread Biscuits
From 'Honestly Healthy for Life' by Natasha Corrett and Vicki Edgson
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Rating: 0
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Courses Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
-12
Ingredients
Courses Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
-12
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Blend the almonds, spices, baking powder and dates into a food processor.
  2. Add the coconut oil, rice syrup, vanilla extract and egg white and blend again until it all comes together into a ball of dough.
  3. Wrap the dough ball in clingfilm and chill for an hour.
  4. Preheat the oven to 170oC and line a baking tray with baking parchment.
  5. Roll the chilled gingerbread to about 3mm thick, cut into shapes using a cookie cutter and place on the prepared tray.
  6. Bake in the preheated oven for about 20 minutes before removing and cooling on a wire rack.
  7. To make the icing, blend all the ingredients except the coconut oil and lemon juice until smooth.
  8. Add the coconut oil and lemon juice and blend again until smooth.
  9. Transfer to a piping bag and chill for 2 hours.
  10. Decorate when the biscuits are completely cool.
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