GINGERBREAD

INGREDIENTS:

• 2 cups wholemeal flour, sifted (keep the left behind bran)

• 1 teaspoon of bicarbonate of soda, sifted

• 3 teaspoons of ground ginger

• 1 1/2 teaspoons of ground “All Spice” mix

• 1 teaspoons ground cinnamon

• 60g of reduced fat nuttelex spread or vegan butter of choice

• 60ml of extra virgin olive oil

• 3 tablespoons of rice malt syrup (maple syrup or golden syrup would also work well)

• 80g of brown sugar

METHOD:

1. Preheat oven to 150º c.

2. Place the butter, oil and sugar in the bowl of an electric mixer and beat for 5 minutes or until pale and creamy. If you don’t have an electric mixer, whisk vigorously

3. Scrape down the sides of the bowl, add the syrup, sifted flour (and keep the bran), bicarbonate of soda, ginger, cinnamon and mixed spice. Beat until a smooth dough forms.

4. Roll dough out between 2 sheets of non-stick baking paper to 5mm thick. Refrigerate for 30 minutes or until firm.

5. Line large baking trays with non-stick baking paper

6. Using different shaped cutters (I used classic gingerbread-man, angel, star and Christmas trees), cut roughly 20 shapes from the dough, re-rolling as necessary. Place on trays

7. Bake for 15-20 minutes or until golden and just dry to the touch. Allow to cool completely on the trays.

Enjoy :)

These Gingerbread cookies are Vegan friendly, nut free and a source of wholegrain.

Makes roughly 20 cookies depending on cutter sizes.