Tuesday, December 23, 2014

Almond & Buckwheat Christmas Spice Cookies

I've been doing some last minute Christmas baking, and I came up with these wholesome and delicious almond and buckwheat spice cookies. They are perfectly crunchy with a slightly nutty texture, and warmly spiced just how Christmas cookies should be! They are naturally sweetened with coconut sugar and are also gluten and dairy free.. Merry Christmas everyone!





Makes 45 - 50 cookies (depending on the size of your cutters)


Ingredients: (use organic and free range where possible)
1/2 cup butter softened or coconut oil
1 cup coconut sugar
3 egg yolks
1 cup buckwheat flour + extra for dusting
2 1/2 cups almond flour
2 tsp mixed spice
1 tsp ginger powder
1 tsp cinnamon powder
1 tsp vanilla essence (the real stuff)
1/4 tsp sea salt

Method:
Preheat oven to 180°C, line two baking trays with baking paper.

Cream butter or coconut oil with sugar using hand beaters, food processor or a whisk, add all remaining ingredients and combine.

Once the dough is fully mixed, form into a ball and wrap in cling film. Place it in the fridge for approximately 15-20 minutes to firm up before cutting.

Using the extra buckwheat flour dust your bench top. Using a rolling pin roll the dough until approximately ¼ inch thick. You can place a sheet of baking paper over the top of the dough to prevent sticking.

Using a cookie cutter cut out shapes and place onto baking trays. Continue to roll the remaining dough back into a ball and cut into shapes until all of the dough has been used.

bake for 10-12 minutes or until the cookies turn a golden colour.

Remove from the oven and allow to cool slightly before moving. Store in an air tight container

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