It’s not Christmas if there isn’t some form of gingerbread in the house, be it cookies, biscuits, bread or a gingerbread house. Come to think of it, I don’t think I’ve ever made a gingerbread house, ever!
These biscuits are great to make ahead of time for guests arriving, or, as a homemade gift. They are also free from nuts as well as being vegan and gluten-free and soy-free so are a good option to make for those with food allergies.
When rolling the dough out, it will feel quite sticky but this is normal for these biscuits. Also, baking time will depend on what size you cut your biscuits, obviously smaller shapes will need less time, so keep an eye on them as we don’t want burnt biscuits!
Molasses contains a number of nutrients including calcium, iron, potassium and magnesium. Due to the iron content it’s a useful ingredient to include into your diet during menstruation. Molasses can have a laxative effect so can help should you need some assistance getting things moving.
-1/3 cup coconut sugar
-1 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
-1 cup buckwheat flour
-3 tsp. ground ginger
-3/4 tsp. ground cinnamon
-1/4 tsp. ground nutmeg
-pinch of salt
-1 flax egg (1 Tbsp. ground flax seeds mixed with 3 Tbsp. water)
-1/2 cup coconut oil, softened
-1 tsp. vanilla extract
-3 Tbsp. molasses
-2 Tbsp. maple syrup
How To Make
Pre-heat oven to 175C/350F. Line 2 baking sheets with parchment paper and set aside.
Make your flax egg by mixing the ground flax seed with the 3 tablespoons of water and leave aside until it thickens.
Cream together the coconut sugar and the coconut oil until fully combined then stir in the vanilla extract, molasses and maple syrup. Stir well to fully combine.
In a separate large bowl add the flours, spices and salt and mix well. Pour in the wet ingredients, including the flax egg and mix well until all the flour has been combined.
Lay a piece of parchment paper on the worktop and roll out the dough to a 1cm thickness.
Cut the dough with the cutters you are using and place the cut-out dough onto the prepared baking sheets. Repeat until all the dough is used.
Bake in the oven for 15-20 minutes (cooking time will depend on size of your biscuits), turning over halfway through, until the biscuits are golden brown, they will be still slightly soft to the touch but will firm up once cooled.
Remove biscuits from oven and place on a wire rack to cool completely.
Store in an airtight container.