Gingerbread Cookies

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One of my fondest Christmas memories is the annual cookie baking. When I was little it as a family affair an growing up it became a date with friends. I'm not tied to Christmas from a religious point much, but I do enjoy the tradition of it. Making the tree with Dean Martin's Christmas songs from circa __, the Italian family dinner with all the drama and all the great handmade food, the class reunion and the annual cookie making. This year of course I had to figure out a way to make a healthy version and I've been experimenting a little with rice flour and syrup which I find binds quite well so this recipe was an instant success. Definitely try it if you're a sucker for traditions but need to make them with a nutritional twist ;) Merry Christmas everyone!! 

Makes a tray of cookies!

120gr rice flour
50gr ground almonds
3 heaped tablespoons coconut oil
3 tablespoons maple/agave syrup
1 heaped tablespoon rice syrup
1 teaspoon  arrowroot
1 teaspoon baking soda
1 heaped tablespoon cocoa powder
2 teaspoons cinnamon
2 teaspoons ground ginger
3/4 teaspoon nutmeg

Preheat the oven to 180C. 
In a mixer blend all of the ingredients until smooth and even. The mixture should be thick enough to form a ball that you can easily mould and is not too crumbly. 
Then form a ball and place into the fridge to set for 10 - 15 minutes, in order for the mixture to firm up and get handles with ease.
Once that's ready, roll it out onto a platform after sprinkling it with some additional flour. Get your little Christmas stamps out and start making the gingerbread men, stars, hearts and whatever else you might want!  
Line a baking tray with baking paper and place them next to each other with at least two centimetres space between each other. 
Once you have finished the mixture place the tray into the oven for about 10-15 minutes checking constantly, as they burn very quickly. Let them cool and harden for a few more minutes and they're ready to be served! Ps.: tastes best with hot cocoa! 

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SweetJil CarraraComment