GINGERBREAD BISCUITS
- 390 g cake flour/all purpose flour
- 3 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 150 g unsalted butter, softened
- 3 tablespoons brown rice syrup/maple syrup
- 1 egg, beaten
Preheat oven at 180ºC.
Mix together the cake flour, brown sugar, cinnamon, baking powder, nutmeg and salt.
Add the unsalted butter, brown rice syrup/maple syrup and beaten egg to the dry ingredients mixture.
Mix well to form a dough.
Roll dough out on a floured surface, cut your shapes and place onto greased baking trays.
Bake in the preheated oven for about 10 minutes.
Recipe and photo: Odette Coates
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