SIMPLE & SPECIAL CHRISTMAS GIFT IDEA NO. 2
If you a looking for a crowd pleasing gift you can’t go wrong with some gingerbread biscuits! This year I have decided to bake for each of my wonderful medical centre’s staff, to show a little appreciation for all of their support.
These biscuits would not be on my ‘everyday list’, however, they are a much healthier alternative to the store bought version. Plus Christmas is a time to enjoy life’s pleasures, which in my opinion, involves a lot of good food.
One of the main ingredients in these biscuits is, of course, ginger, this popular spice has a high amount of a substance called gingerol, which is a powerful anti-inflammatory. Therefore ginger has been linked with reducing age-related damage to our brain, improving osteoarthritis, reducing exercise-induced muscle soreness, and lowering “bad” blood cholesterols.
I have also used molasses in this recipe, which is the sugar that gives gingerbread its distinctive flavour. Molasses is a bi-product of the sugar cane refining process, therefore it contains the lowest sugar content of any sugar cane product, however, it does still contain sugar. BUT… molasses also has a fairly high mineral value, which is something to get excited about.
So there are definitely some great health components involved in this recipe, not to mention it is based on a whole-grain flour, therefore these biscuits have a lower glycaemic index and I have used a plant sterol-based margarine, so they are also good for heart health!
- 2 cups plain wholemeal flour
- 2 tbsp LSA powder (optional)
- 1 tbsp ground ginger
- 1 tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp iodised salt
- ½ cup sugar
- ½ cup dark molasses
- 6 tbsp plant sterol margarine (I used Nuttelex)
- 1 egg
- ½ cup icing sugar
- 1 tsp vanilla essence
- 2 tbsp milk
- In a large mixing bowl combine the wholemeal plain flour, ginger, cloves, cinnamon, baking soda, LSA powder, and iodised salt.
- Then in a food processor or an electric mixer, on a low speed, beat the sugar and Nuttelex until blended together. Add in your egg and molasses, increase the speed to high and beat until light and creamy.
- Add the blended mixture into the large bowl of dry ingredients and mix/beat until blended well.
- Sprinkles a small amount of plain wholemeal flour onto your bench and need your biscuit dough into a softly compact ball. Then cover the dough in cling-wrap and refrigerate for 1 hour, until the dough is easier to handle.
- Preheat your oven to 180 degrees C. Place your dough between two sheets of baking paper and use a rolling pin the flatten out the dough until it is approximately 1cm thick.
- Grab your biscuit cutters and push them down into your flattened dough, pull the spare dough away and place the shaped biscuits onto a baking tray, lined with baking paper. With the remaining dough combine it into another ball and roll it flat again, repeat the process until all of your dough is utilised.
- Place your biscuits in the oven for 10 – 15mins, or until the biscuits appear lightly goldened. Completely cool your biscuits before icing.
- To make the icing, grab a small bowl and combine the icing sugar, vanilla essence and milk. Mix together until thoroughly blended, then spatula the mixture into a ziploc black, remove any excess air from the bag and sealed it. Then cut a tiny piece of the corner off the bag and squeeze the icing through the hole to decorate your biscuits. Biscuits will keep for up to 1 week at room temperature in a sealed container.
I bought the clear plastic bags, ribbon and tags from the $2 Store for like $6.00. Great way to package the biscuits up and give as little yummy gifts 🙂