John Myers
Christmas Cookies: Orange, Ginger and Cinnamon Cookies
The perfect christmas cookies: orange, ginger and cinnamon cookies recipe with a picture and simple step-by-step instructions.
Dry ingredients:
- 220 g Whole grain spelled flour
- 150 g Crushed nut’s
- 1 tsp Food atron
- 1 tsp Cinnamon
- 1 tsp Ginger
- 1 Msp Freshly grated nutmeg
- 1 pinch Cloves
- 0,5 tsp Cardamom
- 100 g Whole cane sugar, alternatively coconut blossom sugar
- 80 ml Coconut oil
- 1 Pc. Organic orange
- 1 tbsp Sugar beet syrup or sugar cane molasses
- 1 tbsp Apple Cider Vinegar
- You can use almonds or hazelnuts for the ground nuts. Alternatively, you can use ground oatmeal.
- Gently heat coconut oil until it is liquid. Mix with the sugar in the food processor until creamy. We need the grated zest and juice of the orange. Stir both into the coconut oil mixture. Stir in vinegar and sugar beet syrup as well.
- Mix the flour, ground nuts, baking soda and spices and stir into the moist ingredients. If the dough is too firm, add 1 – 2 tablespoons of water. Alternatively, you can add a little more coconut oil, but I found the dough rich enough thanks to the nuts and the specified oil.
- Use your hands to pluck walnut-sized portions from the dough and shape into balls. Place on a baking sheet lined with baking paper and press flat with the heel of your hand. If you have a stamp, you can also add motifs to the biscuits, as the dough is very suitable for stamping, as it does not lose its shape when baking.
- Bake in the preheated oven at 190 degrees top / bottom heat on the middle rack for about 10 – 12 minutes. The cookies should still be a little soft because they only harden when they cool down. Then they will be nice and crispy. If you want them crispy, it is best to store them in a tin can. If you want them to be a little softer, you can store them together with z. B. gingerbread.
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