Emmer Wheat Xmas Gingerbread Cookies
February 22, 2016
The yummy Xmas cookie made Changing Habits style! Get the kids in the kitchen to help with these ones.
- Prep: 20 mins
- Cook: 15 mins
- Yields: Makes approx. 18-24 cookies depending how thick you roll out the dough.
1Put flour, baking powder, ginger and cinnamon into a medium size bowl.
2Melt butter, molasses and sugar together in a saucepan until smooth
3Add egg to flour mixture
4Add melted butter mixture to flour mixture and stir until combined.
5Divide 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
6Preheat fan forced oven to 160 c
7Line 2 or 3 baking trays with baking paper
8Roll 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.
9Using Xmas cutters cut out the shapes and place carefully onto trays leaving about a 2cm gap in between each cookie.
10Bake for 12-15mins
11Repeat with remaining dough.
12Wait until cooled if you wish to decorate
1Leave plain or
2Melted Cacao melts or good quality dark chocolate.
3Or homemade icing sugar can be put into piping bags and you can add designs on top.
4Add organic sultanas, goji berries ect using melted chocolate or icing to stick on.