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The yummy Xmas cookie made Changing Habits style! Get the kids in the kitchen to help with these ones.

RatingDifficultyBeginner

Yields1824 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins

 3 Cups of Changing Habits Emmer Wheat Flour
 1 tsp of Aluminum free Baking powder
 3 tsp ground ginger
 2 tsp Changing Habits Ceylon Cinnamon
 125g Butter
 ¾ cup of Molasses or do a half mixture of molasses and maple syrup for lighter coloured cookies
 ¼ cup of Changing Habits Rapadura Sugar (leave out if you dont want them as sweet)
 1 Organic free-range egg, beaten

1

Put flour, baking powder, ginger and cinnamon into a medium size bowl.

2

Melt butter, molasses and sugar together in a saucepan until smooth

3

Add egg to flour mixture

4

Add melted butter mixture to flour mixture and stir until combined.

5

Divide dough into 2 or 3 balls and wrap in cling wrap or place into containers if you don’t use cling wrap and chill for about 20-30 mins

6

Preheat fan forced oven to 160 c

7

Line 2 or 3 baking trays with baking paper

8

Roll out 1 portion of dough on a lightly floured surface until approx 5mm thick, if the dough feels too dry add water onto your hands and knead it through until you get the right texture to roll out properly.

9

Using Xmas cutters cut out the shapes and place carefully onto trays leaving about a 2cm gap in between each cookie.

10

Bake for 12-15mins

11

Repeat with remaining dough.

12

Wait until cooled if you wish to decorate

Decoration options
13

Leave plain or

14

Melted Cacao melts or good quality dark chocolate.

15

Or homemade icing sugar can be put into piping bags and you can add designs on top.

16

Add organic sultanas, goji berries ect using melted chocolate or icing to stick on.

Ingredients

 3 Cups of Changing Habits Emmer Wheat Flour
 1 tsp of Aluminum free Baking powder
 3 tsp ground ginger
 2 tsp Changing Habits Ceylon Cinnamon
 125g Butter
 ¾ cup of Molasses or do a half mixture of molasses and maple syrup for lighter coloured cookies
 ¼ cup of Changing Habits Rapadura Sugar (leave out if you dont want them as sweet)
 1 Organic free-range egg, beaten

Directions

1

Put flour, baking powder, ginger and cinnamon into a medium size bowl.

2

Melt butter, molasses and sugar together in a saucepan until smooth

3

Add egg to flour mixture

4

Add melted butter mixture to flour mixture and stir until combined.

5

Divide dough into 2 or 3 balls and wrap in cling wrap or place into containers if you don’t use cling wrap and chill for about 20-30 mins

6

Preheat fan forced oven to 160 c

7

Line 2 or 3 baking trays with baking paper

8

Roll out 1 portion of dough on a lightly floured surface until approx 5mm thick, if the dough feels too dry add water onto your hands and knead it through until you get the right texture to roll out properly.

9

Using Xmas cutters cut out the shapes and place carefully onto trays leaving about a 2cm gap in between each cookie.

10

Bake for 12-15mins

11

Repeat with remaining dough.

12

Wait until cooled if you wish to decorate

Decoration options
13

Leave plain or

14

Melted Cacao melts or good quality dark chocolate.

15

Or homemade icing sugar can be put into piping bags and you can add designs on top.

16

Add organic sultanas, goji berries ect using melted chocolate or icing to stick on.

Emmer Wheat Xmas Gingerbread Cookies
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