These are gluten free and dairy free. A great recipe for ginger bread men or even a gingerbread house if your daring? They turn out to be a great firm cookie that lends it self to cutting moulding and shaping. No doubt I will revisit this recipe when I’m doing Christmas baking. I have to say I did try to make a recipe specifically to woo my dad. He has a long time love of all things ginger. Needless to say he was suitably impressed as he is with anything I make…. Even my fails, in fact sometimes I find my self saying ” Dad, you don’t have to eat THAT!!”. 😱
Anyway love you Dad. And give these cookies a try, or save the recipe for later. You won’t be disapointed.
1 cup GF plain flour
1 cup buckwheat flour
1 cup brown sugar
1/2 cup desiccated coconut ( optional)
2 free range eggs
1/3 cup coconut oil (or oil of your choice)
1 or 2 tbs ginger (depending on how much of a ginger nut you are)
1 tsp mixed spice
1 tsp vanilla extract
How To Do It:
Preheat your oven to 180 c and line 2 trays with baking paper. In a large bowl combine the flours, spices and sugar. In a measuring jug combine the oil and whisk in the eggs with the vanilla. Combine the liquid into the flours and stir really well. Resist the urge to add more liquid as it will come together. Then shape into a disc and allow to rest in the fridge for about 15 minutes. After this time you should be able to roll the dough out to cut into your desired shapes. Of course you can skip the chilling step and roll into balls and flatten with a fork if you like. This dough made me about 30 – 35 cookies, so I kept the dough in the fridge while I was working with smaller portions of it.
* For an extra ginger kick you could throw in some chopped candied ginger * drool*😍
*Right before I put them in the oven I sprinkled the smallest amount of sugar on top, this is totally unnecessary but looked pretty in the picture.
Happy baking Sarah 😀