RECIPE: Gingerbread Men Biscuits
Baking Christmas treats on a hot summers day doesn’t seem like a smart idea. Summer heat and an oven, eep! But when you’re making Gingerbread Biscuits for your friends and family (OK and a couple of sneaky ones for you too) you won’t feel the heat.
I love this time of year, the days are longer and warmer; everyone’s mood lifts as we head towards the Christmas season. What better way to show someone how much you care, than with a handmade gift. Who doesn’t love food as a gift?
These are not your traditional gingerbread biscuits. They’re gluten free and refined sugar free, full of flavour and spices. This recipe utilises banana flour and teff flour.
Banana flour is milled from green bananas; so the flour contains resistant starch – which feeds our gut flora and supports our health by contributing to blood sugar management, weight control and colon health.
Teff flour is made from an ancient grain traditionally from Ethiopia, but it is becoming more widely available. A one-cup serving will provide about 20g of protein (yep, protein in a treat!) and is particularly good for bones, muscle contraction and nerve conduction due to the calcium content.
- 2 cups banana flour
- 1 cup teff flour
- 1 TBS ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
- ¾ cup macadamia oil
- ¼ cup maple syrup
- 3 dates, soaked
- 1 TBS chia seeds
- 2 TBS water
- Combine chia seeds and water to make a chia “egg”, set aside for 10mins.
- Deseed dates and soak in warm water for 10mins.
- Sift flours, spices and baking powder together into a mixing bowl.
- Add macadamia oil, maple syrup, chia “egg” and dates. You can use a hand mixer or food processor; I used a spatula to combine, and then my hands to bring it together, ensuring all the date bits were mixed in.
- Turn onto a lightly floured surface and gently knead until smooth. It is a crumbly mix, so working it gently and recombining bits that break off.
- Divide dough into two portions. Shape each portion into a round disc and cover with cling wrap. Place in the fridge for 45 minutes or until firm.
- Preheat oven to 180°C. Line 2 large oven trays with baking paper.
- Roll one portion between 2 sheets of baking paper until 5mm thick. Cut shapes from dough, re-rolling scraps. Gently remove the gingerbread men and place on the baking tray*.
- Repeat with remaining gingerbread portion.
- Bake for 15mins +/- or until just firm to touch. Baking time will vary depending on your oven.
- Remove from oven. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
* This part is like a game of operation, you need to be delicate. I used an egg flip/spatula as I am not a delicate and it worked a treat!
- You can lightly dust with some icing sugar right before serving.
- If gifting, make up to a few days before and store in an air-tight container. You don’t need to make gingerbread biscuit, use any cookie-cutter shape you have.