Vaughan's Kitchen gingerbread biscuit recipe

Festive Gingerbread

We have taken traditional gingerbread and given it our ‘naturally balanced’ treatment, turning it  into a healthier and more nutritious version of this festive favourite.


There is no compromise on taste and these crisp, tempting biscuits make lovely gifts or Christmas tree decorations. Good to make with children, as the dough is more forgiving than most biscuits when overworked by enthusiatic youngsters!

This is how we've adapted a classic:

  • Replaced white flour for wholemeal spelt – higher in nutrients and, in particular B vitamins, which are good for skin, brain, nerves etc.
  • Replaced golden syrup for molasses – high in vitamins and mineral plus it won’t ‘spike’ your blood sugar in the same way, so kinder to your body
  • Reduced the sugar content and used muscavado or dark brown suga, which contains more nutrients.

 Makes approx 12 biscuits (depending on size)

125g melted butter
3 tablespoons molasses (or treacle)
125g dark muscovado sugar (or dark brown)
300g wholemeal spelt flour (or wholemeal plain flour)
1 teaspoon bicarbonate of soda
1 level tablespoon ground ginger
1 tsp cinnamon
Icing for decorating (optional); 50g icing sugar and approx 1 tablespoon lemon juice or water

Method

  1. Pre heat the oven to 180C/160Fan/Gas 4
  2. Weigh the butter, sugar and molasses into a medium saucepan and melt over a low heat. Remove and leave to cool
  3. Sift the flour, ginger, cinnamon and bicarbonate of soda into a large bowl. Make a well in the centre.
  4. Pour in the cooled butter mixture and stir gently, so that it starts to draw the dry ingredients in. Doing it this way will prevent lumps forming in the mixture.
  5. As it comes together, then use your hand to finish mixing the dough.
  6. It will be very soft at this point so wrap in foil or baking parchment and put in the fridge to chill for 20 – 30 minutes
  7. Lay a sheet of baking parchment on the work surface. Take the chilled dough out of the fridge and put on the baking parchment. Lay another sheet of baking parchment over the top and start to roll out.  Using this method means you don’t need to use flour to prevent it sticking
  8. When rolled to a thickness of 1/2cm, cut out desired shapes and place on a lined baking tray.  If you want them as decoartions for your tree, make a hole at the top for the ribbon/string to go through before you bake
  9. Bake for 12 – 15 minutes.
  10. Take out of the oven and allow biscuits to cool on the baking tray, as they are delicate when warm
  11. If you want to decorate the biscuits, sieve the icing sugar and mix in either lemon juice or water. Add gradually until icing is thick but pipeable. Put into a piping bag with a fine nozzle or make one from baking parchment (instructions on YouTube)
  12. Leave  to dry out and then thread with ribbon or string if hanging
  13. To keep these biscuits crisp, store in an airtight container. 
  14. They will soften gradually if used as decorations, but will still be delicious!
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