Sugar free baking can be tricky, sugar free baking that uses accessible ingredients that can be easily found in a supermarket AND not taste like cardboard is even trickier!
I came up with this recipe when I needed a nut free, sugar free alternative to a traditional gingerbread man for my eldest sons christmas school lunch. It was a lot of trial and error but the end result is an easy to make tasty biscuit with ingredients that can be easily sourced from your local supermarket. It’s also super versatile so I adapt the spices to whatever I’m making, I’d love to hear your alternative flavourings for this recipe!
130g raw honey
310g wholemeal spelt flour
1/2 tsp vanilla extract
1 tbsp ground ginger
1/2 tbsp ground cinnamon
1/2 tbsp ground allspice
pumpkin, sunflower & poppy seeds, cacao nibs & dried fruit to decorate
1. Pre-heat oven to gas mark 4/180 degrees. Using an electric or hand held whisk, cream the butter, honey & vanilla extract together until creamy and lighter in colour – approx 3 minutes with an electric beater, 5 minutes with a hand held whisk.
2. Add the cinnamon, all spice & ginger and whisk again until thoroughly combined.
3. Using a large spoon, gradually fold in the flour, eventually you’ll need to get in with your hands and start lightly kneading. The dough should come together fairly quickly and not be too sticky. Form into a ball and leave to rest for a couple of minutes.
4. Place the dough in between a large piece of parchment paper and roll out the dough until 1cm thick. Once flat cut out your biscuits using whichever shapes you like. Bring the excess dough back together and re-roll back out – after a couple of roll outs you may be able to discard the parchment paper altogether.
5. Once you have cut out all your shapes and transferred them to a baking tray, decorate your biscuits by pressing your chosen seeds and fruit into the dough.
6. Bake in the oven for 10 – 12 minutes, they can catch quickly so check on them after 5 minutes. You are looking for them to be lightly golden – you may wish to turn them over gently half way through cooking.
7. Transfer to a wire rack to cool, as they cool they will become crunchy, buttery and delicious!