A healthier version of these delicious Christmas Gingerbread Star Cookies made with wholemeal spelt flour, coconut sugar and maple syrup.
- 250g wholemeal spelt flour
- 2 tsp ground ginger
- 50g coconut sugar (or light brown sugar)
- 100g maple syrup (or honey)
- 50g butter
- 1 tsp bicarbonate of soda
- 1 medium egg, beaten
- 150g icing sugar
- 2 tbsp warm water
- metallic edible balls
- Mix the flour and ginger together in a large bowl.
- Place the coconut sugar, maple syrup and butter in a small saucepan and cook over a medium heat for a couple of minutes until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the bicarbonate of soda.
- Add the sugar mixture to the flour mixture and stir. Add the egg and mix well until you get a dough like consistency. Wrap the dough in cling film and chill for 15-20 minutes.
- Preheat the oven to 160c. Line three baking trays with baking paper and remove the dough from the fridge.
- Dust the work surface with a little flour and roll out the dough to approximately 3mm thickness. If the dough is too stick sprinkle it with a little flour.
- Using a star cookie cutter to cut out the shape of the cookies and place each on the baking trays leaving about 2cm between each cookie. The dough should make between 35-40 cookies.
- Bake in the oven for 10 minutes until the cookies are lightly browned. Transfer to a wire rack to cool.
- Make the icing by mixing the icing sugar with the warm water. Spoon into an icing bag (or just use a sandwich bag and snip the end off!). Pipe the icing onto each cookie. I find it easier to pipe the outline of the star shape first and then fill in the centre. Add a metallic edible ball to each edge of the star.
- Allow the icing to set before serving.
Store the cookies in an airtight container for up to 7 days.
Recipe adapted from a recipe in Eat In Magazine