Normally I don’t do holidays. It just isn’t a big deal for me. This year, however, all signs indicate that I should be enjoying the holidays. Christmukkah in my case. Not only will I be spending holidays with family, the first time in years. But also, we received snow. This doesn’t happen often. So as I was stuck inside with bad weather outside. The holiday spirit took over and I decided to bake. Gingerbread is a hit or miss for me. I am not a fan of hard cookies or using loads of butter. So I am happy that I experimented and came up with this recipe of softer gingerbread. No dairy and using spelt so it is easier on your stomach, which is working hard in December.😉
Set your oven to 350f/180c and grab 2 bowls. The recipe makes about 3 dozen cookies.
In one bowl mix
- 3 cups spelt flour
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.25 tsp salt
In another bowl mix
- 0.5 cups golgen syrup or malases
- 0.75 cups melted coconut oil
- 1 egg
Add wet ingredients to dry ingredients and mix until combined. Put in the fridge wrapped in baking paper for 1 hour. After 30 minutes to 1 hour, roll out by taking small sections at a time. You may need to add flour to the surface. Cut with cookie shape of choice. Set on baking sheet. Put in oven for 8 minutes. Take out and cool for 30 minutes before adding icing of choice plus decorations.
It is a fairly easy recipe. Icing of choice can easily be powder sugar mixed with a few drops of water. You could also eat without icing. The recipe is a bit healthier as there is no butter or added sugar instead uses golden syrup. Of course, adding icing may tip that healthy scale haha.
You could keep in freezer. Otherwise, eat within 1-2 days.