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Makes approx 20-30 (depending on cutter size)
This is the only gingerbread recipe I use. Easy, delicious and healthier than traditional #winning. Merry Christmas!
350g spelt flour (or plain flour if preferred)
1 1/2 tsp ground ginger (use 2 tsp for more of a kick)
1 1/2 tsp cinnamon
1 tsp ground cloves
1 tsp baking powder
200g butter, cubed
110g brown sugar (or coconut sugar if preferred)
Preheat oven to 160C fan.
Process all ingredients in a food processor until combined and balled around blade (Thermomix: 20 sec/speed 6).
Shape into a disc shape (or a log shape for rounds), wrap in baking paper or plastic wrap, place in fridge/freezer briefly to chill just until firm enough to work with.
Roll (to about 5mm thickness) and cut into shapes (or simply slice log into rounds). Decorate if liked. Bake 10-15 minutes until golden brown and cooked through.
Cheat’s tip: put cold packs under your baking tray when cutting out shapes to keep the dough chilled and easier to work with. Merry Christmas!