Baking with spices especially during Christmas creates a bit of nostalgia. These gingerbread biscuits are certainly ones to try, the textures, flavour and aroma cannot be missed. The cranberries and pistachio make it even more extravagant


Ingredients – Use measuring cups and spoons
• 3/4 cup oats
• 3/4 cup wholemeal flour
• 1 tbs flaxseed plus 3 tbs water
• 1/4 tsp salt
• 1/3rd cup plain flour
• 1/2 cup molasses cane sugar or coconut sugar or treacle
• 1/2 cup coconut oil, vegan spread or butter
• 1 tsp bicarbonate soda
• 1 tsp mixed spice
• 1 tsp ginger powder
• 2 tbs non dairy or dairy milk
• 1/4 cup pistachio nuts roughly chopped
• 1/4 cup dried cranberries roughly chopped

Method
1 Pre heat oven 180 degrees Celsius, gas mark 4.
2 In a large bowl add the oats, flours, spices, ginger powder, bicarbonate soda, salt and mix well.
3 In a jug soak the flaxseeds and water. Meanwhile melt the coconut oil or spread in a pan along with the sugar or syrup and add that to the flaxseed mixture followed by the milk and whisk till combined.
4 Pour the wet mixture into the dry mixture and mix using a wooden spoon until a dough forms.
5 Add the cranberries and pistachios to the dough and combine and place the dough in the fridge for about 15 minutes to set.
6 Roll the dough out on a floured surface and make gingerbread shapes using your cutters. For more texture based biscuits roll the dough to a thicker consistency, if you prefer more crisp texture roll the dough to a thin consistency.
7 Gently place the biscuits onto a greased tray and bake in the oven for about 12-14 minutes until golden brown.
8 Drizzle some melted chocolate and allow to cool, keep in an airtight container and great served with a hot drink.

Follow me on Instagram & tag #gopisrecipes to show your own creation!

Click here to try my cardamom chai chocolate shortcake biscuits

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