My favourite part about christmas is all the baking I get to do in the lead up! My favourite christmas treat would easily be the ginger bread biscuit. But this year I just had to put my healthy spin on it - without losing out on the flavour!

A few notes on the recipe:

Molasses - Molasses is the liquid by product of refining sugar cane. While it is still a sweetener it is rich in minerals giving off a range of health benefits. I do recommend using a blackstap molasses as the mineral content is higher and it gives a delicious spicy flavour to the biscuits!

Flour - I opted for a whole meal flour in tis recipe to boost the fibre content. If you can't eat gluten try a mix of almond meal and buckwheat flour!

Egg - I used 1 egg white to bind the dough. But to make these eggs vegan, simply substitute in a chia or flax egg!


Ginger Bread Biscuits

3 cups wholemeal flour

1 tsp baking powder

1 tsp bi carb soda

2 tsp ginger

1tsp mixed spice

1/2 cup coconut oil

1 egg white

1/3 cup molasses


Mix the dry ingredients in a bowl. In a small bowl whisk the melted coconut oil, egg white and molasses. Pour the Wet ingredients into the dry and mix (I find hands are best for this step) until a moist dough forms. Chill the dough in the fridge for 30mins. 

Remove from fridge and roll out on a floured surface. Roll the dough out to 3mm thick. Then using cookie cutters press them into the dough to form your cookies. Carefully lift the shapes from the bench with a spatula and place them on a lined baking tray. Bake in a moderate oven for 15mins! Remove and allow to cool completely before icing. 

If choosing to ice the biscuits mix 3/4 cup icing sugar with 1 tbsp water to form a thick icing. Place in a piping bag and pip desired pattern! If you don't have a piping bag, simply place the icing into a sandwich bag, push it into one corner. Then snip the corner off!