John Myers
Christmas Cookies: Gingerbread Corners
The perfect christmas cookies: gingerbread corners recipe with a picture and simple step-by-step instructions.
- 50 g Soft dates
- 30 g Dried apricots
- 60 g Nuts
- 40 g Coconut oil
- 60 g Honey
- 1 tsp Tartar baking powder
- 200 g Wholemeal spelled flour
- 30 g Raw cane sugar
- 1 tsp Ginger bread spice
- 1 pinch Salt
- 15 ml Orange juice
- 1 tsp Orange zest
- 1 tsp Lemon zest
- Melt honey, coconut oil and raw cane sugar in a saucepan over low heat and allow to cool. Chop the nuts (e.g. walnuts, almonds) medium-fine and chop the dried fruits in a blender. Mix all ingredients together and knead into a smooth dough.
- Place in a small rectangular shape lined with parchment paper and press flat with your hands. Chill for a few hours. Bake in a preheated oven at 175 degrees top / bottom heat for about 20 – 22 minutes. Then let it cool down and, if you like, cover with a chocolate icing or brush with a powdered sugar icing. When cold, cut into small squares or rectangles.
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