Ingredients
- almost 3 cups (420 g) flour (brown rice, corn, potato, buckwheat)
- 65 g cold pressed coconut oil, soft
- 60 g ghee, soft
- 1 large egg, lightly whisked
- 200 ml honey, raw
- ¼ cup milk (almond/buckwheat/coconut/oat/rice)
- 3 tsp cinnamon powder
- 2 tsp ginger, ground
- 2 tsp cardamom powder
- 1 tsp all spice powder
- 1/2 tsp cloves powder
- 1/2 tsp nutmeg, ground
- 1/2 tsp coriander seeds powder
- 1/4 tsp fennel seeds powder
- 1/4 tsp aniseed powder
- 1/4 tsp black pepper, ground
- 1/4 tsp salt (sea/Himalayan/rock)
- 1 tsp baking powder (aluminium free)
- 1/2 tsp bicarbonate of soda
- 2 tsp lemon juice
In a large mixing bowl, sift flour, spices, salt, bicarbonate of soda and baking powder together. Using an electric mixer, beat ghee, oil, and honey together in a large bowl until light and fluffy. Add egg, milk and lemon juice, beating until just combined. Slowly add the flour mixture, beating until mixture forms a smooth dough. Divide dough into two equal discs, cover in plastic wrap and refrigerate for 1 hour.
Preheat oven to 150°C. Lightly grease 2 baking trays. Roll dough to a thickness of 1 cm between two sheets of baking paper. Using cookie cutters, cut out different shapes. Peel away dough from around the shapes and reuse. Place sheet of baking paper with gingerbread shapes onto a prepared baking tray. Bake for 8‒10 minutes. Allow it to cool a little before transferring to a wire rack to cool completely. Repeat process until all the dough has been used.
Enjoy!