These gingerbread cookies taste just like my childhood at Christmas time. They have a perfect combination of sweetness, Christmas spice and 'snap'. I had a hard time holding back from eating the whole batch as soon as they were out the oven, they are so addictive!
I normally have a lot of patience when it comes to baking and decorating except for when it comes to cookie decorating and piping, I'm the same with cupcakes, I find it so tedious when I have to individually decorate the tiny little things.
So instead, I find that dusting a little coconut flour and sprinkling bee pollen is the next best thing! I also used some melted and slightly cooled coconut butter on a few to change them up a bit.
1/2 c softened ghee
1/2 c brown sugar /coconut sugar
1 tbsp blackstrap molasses
1 organic egg
1 tsp vanilla extract
1 tbsp cold water
1 c brown rice flour
1 c oat flour
1 tsp ceylon cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
6tbsp runny coconut butter*
Cream the ghee and sugar together with an electric whisk for about 5 minutes until light and fluffy. Beat in the molasses, egg, vanilla extract and cold water until combined.
Fold in the flour and spices with a spatula until combined.
Wrap the dough in plastic and chill in the freezer to chill for an hour.
Preheat oven to 180C /350F
Line 3 large trays with parchment paper (or you can use the same tray a few times)
Place the dough on a floured surface and dust more flour on top and flour the rolling pin, then gently roll out to about 1/2cm thickness.
Get a cookie cutter and cut out the shapes and place on the prepared tray.
Gather up the scraps, roll out and repeat.
Option to chill for 20 minutes to hold its shape better but this isn't necessary.
Put the trays in the oven and allow to bake for 8-10 minutes, until the edges darken. Take out the oven and allow the cookies to cool in the tray for 5 minutes then transfer to a wire rack to cool completely.
Once cooled, you can spread a little coconut butter on each cookie to make them extra special.
*To reach a good consistency with the coconut butter, melt it and allow it to cool at room temperature so it's not too runny.