Whether you’re whipping up a batch of bickies for a party or settling in with a coffee and a cosy snack this winter, there’s nothing better than the taste (and smell) of warm, fresh gingerbread. This recipe makes around 20 small gingerbread biscuits or about 8 larger ones.
Who says you can only bake gingerbread at Christmas?
Prep time
0m
Cook time
45m
Serves
20
Ingredients
15
Ingredients
Gingerbread- 2 cups wholemeal or spelt flour
- 1 cup rolled oats
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- Pinch of salt
- 1/4 cup olive oil (use light coloured for a lighter flavour)
- 1/4 cup molasses
- 1/4 cup brown rice syrup or maple syrup
- 1 egg
- 1 tsp vanilla
- 2 cups icing sugar
- 3 to 4 tbsp milk of your choice, or water
Method
Step 1:
Pre-heat oven to 180°C. Line 2 trays with baking paper.
Step 2:
Place the oats in a food processor and blitz for around one minute or until the oats become a fine flour. Add the rest of the dry ingredients and pulse to combine.
Step 3:
In a bowl, add the wet ingredients and whisk to combine. Add the dry ingredients to the wet ingredients and mix together until you have a dough. Allow to sit for 5 to 10 minutes.
Step 4:
On a dry, flat surface sprinkle a little flour and roll the dough out, flouring the rolling pin if needed. Use cookie cutters to make your gingerbread shapes and place onto the lined baking trays. Gather the remaining dough and roll out again, continuing the same process until all the dough has been used.
Step 5:
Bake for 12 minutes or until the gingerbread is just golden. Place on a rack to cool and enjoy as is or decorate with icing.
Step 6:
To make the icing, mix the ingredients together in a small bowl. Place into a zip lock bag, close it up and snip a tiny hole in one of the corners. Pipe the icing onto the gingerbread.
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