Emmer Wheat Xmas Gingerbread Cookies

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

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

Add egg to flour mixture

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

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

Preheat fan forced oven to 160 c

Line 2 or 3 baking trays with baking paper

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.

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