Our Gingerbread Cookies with Almond Meal recipe in a bag is a twist on the classic recipe, the main ingredients in the cookie base are Australian almond meal and organic coconut flour.

We can’t wait for you to try this ready-to-go mix and experience the joy of cookie cutting. Just add wet ingredients, and before you know it the aroma of warm gingerbread will be wafting from the oven.

Enjoy warm cookies with a cup of hot chocolate or put it with your favourite ice cream or dessert.

To Add:

• 50g butter, melted
• 1 egg, lightly beaten
• ½ cup rice malt syrup (or similar)
• 1 tsp vanilla extract

Optional:
• Icing and decorations

Method:

1. Preheat oven to 180˚C.
2. Place the contents of the bag into a blender and pulse. Add butter, rice malt syrup, vanilla and egg. Pulse until the dough forms a ball. Wrap in beeswax wrap and place in the fridge for at least two hours.
3. Roll dough between two sheets of baking paper until 1cm thick.
4. Cut into shapes with a cookie cutter and place on a lined baking tray.
5. Bake for 10-15 minutes until light golden brown. Cool on a wire rack.
6. Once cold, cookies can be iced and decorated, if desired.

Store cookies in an airtight container.

Makes 12-16 cookies.

Storage:

Store the bag in a cool, dry place away from direct sunlight. See Best Before Date.

Images are for illustrative purposes only.