Healthier Gingerbread Star Cookies

• Produce

  • 2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, medium

• Condiments

  • 100 g Maple syrup

• Baking & Spices

  • 1 tsp Bicarbonate of soda
  • 50 g Coconut sugar
  • 150 g Icing sugar
  • 250 g Wholemeal spelt flour

• Dairy

  • 50 g Butter

• Liquids

  • 2 tbsp Water

• Other

  • metallic edible balls

Found on myfussyeater.com

Description

Ingredients

• 250g wholemeal spelt flour
• 2 tsp ground ginger
• 50g coconut sugar
• 100g maple syrup
• 50g butter
• 1 tsp bicarbonate of soda
• 1 medium egg, beaten
• 150g icing sugar
• 2 tbsp warm water
• metallic edible balls

Directions

• Mix the flour and ginger together in a large bowl.
• Place the coconut sugar, maple syrup and butter in a small saucepan and cook over a medium heat for a couple of minutes until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the bicarbonate of soda.
• Add the sugar mixture to the flour mixture and stir. Add the egg and mix well until you get a dough like consistency. Wrap the dough in cling film and chill for 15-20 minutes.
• Preheat the oven to 160c. Line three baking trays with baking paper and remove the dough from the fridge.
• Dust the work surface with a little flour and roll out the dough to approximately 3mm thickness. If the dough is too stick sprinkle it with a little flour.
• Using a star cookie cutter to cut out the shape of the cookies and place each on the baking trays leaving about 2cm between each cookie. The dough should make between 35-40 cookies.
• Bake in the oven for 10 minutes until the cookies are lightly browned. Transfer to a wire rack to cool.
• Make the icing by mixing the icing sugar with the warm water. Spoon into an icing bag (or just use a sandwich bag and snip the end off!). Pipe the icing onto each cookie. I find it easier to pipe the outline of the star shape first and then fill in the centre. Add a metallic edible ball to each edge of the star.
• Allow the icing to set before serving.