Gingerbread Biscuits
From ‘Honestly Healthy for Life’ by Natasha Corrett and Vicki Edgson
Servings Prep Time
8-12 20minutes
Cook Time
20minutes
Servings Prep Time
8-12 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Blend the almonds, spices, baking powder and dates into a food processor.
  2. Add the coconut oil, rice syrup, vanilla extract and egg white and blend again until it all comes together into a ball of dough.
  3. Wrap the dough ball in clingfilm and chill for an hour.
  4. Preheat the oven to 170oC and line a baking tray with baking parchment.
  5. Roll the chilled gingerbread to about 3mm thick, cut into shapes using a cookie cutter and place on the prepared tray.
  6. Bake in the preheated oven for about 20 minutes before removing and cooling on a wire rack.
  7. To make the icing, blend all the ingredients except the coconut oil and lemon juice until smooth.
  8. Add the coconut oil and lemon juice and blend again until smooth.
  9. Transfer to a piping bag and chill for 2 hours.
  10. Decorate when the biscuits are completely cool.