Christmas isn't Christmas without the tradition of baking Gingerbread biscuits! Draw on some faces to bring them to life, or dip them in Loving Earth White and Creamy like me for a glossy finish.
Desserts
Snacks
Chocolate Dipped Gingerbread Biscuits
By Kira Constable
Gingerbread Biscuits
- 3 cups spelt flour
- 1 tsp baking soda
- 1/4 cup Loving Earth Coconut Oil (melted over a double boiler)
- 1/4 cup maple syrup + 1/4 cup brown sugar
- 1/2 cup brown sugar
- 2 flax egg
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 1 tsp. ground fresh ginger
- 1/2 tsp. nutmeg
- pinch of salt
Chocolate Coating
- 2 blocks White Chocolate
- 2 blocks Loving Earth Creamy Chocolate
- Step 1Preheat your oven to 175 degrees Celsius.
- Step 2Sift all the dry ingredients together into a large bowl including flour, baking soda, 1/2 cup brown sugar, ground ginger and spices.
- Step 3In a separate bowl, mix all of the wet ingredients including the melted coconut oil, 1/4 brown sugar+1/4 maple syrup, flax egg, and vanilla.
- Step 4Make a well in the middle of the dry ingredients and pour the wet ingredients over. Combine well.
- Step 5Roll half of the dough into a ball and flatten with a flour-dusted rolling pin on a flour-dusted kitchen bench or chopping board surface.
- Step 6Cut out the gingerbread people (or desired shapes) and place them on the prepared baking dish. Repeat with the remaining dough.
- Step 7Bake the cookies for approximately 15 minutes or until golden brown.
- Step 8Remove from the oven and transfer to a cooling rack. While the biscuits are cooling, melt a bar of two each of the White Chocolate and Creamy Mylk Chocolate (or any other Loving Earth chocolate!)
- Step 9Once the cookies have completely cooled, dip the front-facing side of the biscuit into the melted chocolate and spread evenly with a butter knife to coat. Replace back onto the cooling rack and wait for the chocolate to completely set. Enjoy!
