Ingredients
Units
Scale
- 1/2 cup soft (not melted coconut oil)
- 1/2 cup rice malt syrup (or maple / honey)
- 2/3 cup + 1 tbsp coconut flour
- 1 cup + 2 tbsp arrowroot or tapioca flour
Spices
- 1 tsp vanilla powder (essence or syrup)
- 1 tsp ground ginger
- 1 tsp all spice
- 1/2 tsp cinnamon
- Dash salt
Instructions
- Pop all the ingredients into your blender and pulse until the dough comes together. You may want to scrape down the sides to make sure it does. Then, roll it out flat between 2 sheets of parchment paper until it’s about 1cm thick. Pop it in the fridge to chill for half an hour.
- Preheat your oven to 180°C. Grab your 7cm (ish) gingerbread cookie cutter and cut 12 cookies, re-rolling the dough if necessary.
- Now, lay a piece of parchment paper on a tray and start laying the gingerbread on the sheet with alternate legs and hands overlapping until you complete the circle wreath. Pop them in the oven to cook for 15 minutes or until they’re nice and brown. I’ll often turn my half-way to make sure there’s even browning, but not every oven requires you to do that.
- Before popping the ribbon on, allow the cookies to cool completely. Then thread the ribbon through them, make sure it’s ‘snug’ but not too tight, so they hang easily. Having a look at the video of how I do it will help.
Notes
- Make 2 of these at the same time and give one to a friend. Such a cute, easy to make gift that caters for nearly every allergy. Be sure to check out the video recipe of how I make the Christmas cookie wreath so you can make one like a pro too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
