Ash from @ashleigh.cooks has a brand new gingerbread recipe for you to try! These are great for kids (12 months+) as they are gently spiced without being overpowering. They're also soft enough for little teeth, but sturdy enough for decorating! Sometimes we dip these in melted chocolate (milk, dark or white) for extra fun and flavour.
Ingredients
Dry
Wet
- 2 cups plain flour (250 g)
- ¼ cup cacao powder (25 g)
- 2 tbsp Cacao Cavalry Immune Protein or Pure Collagen
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp baking soda
Wet
- ¼ cup unsalted butter, melted (60 g)
- ⅓ cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
Method
- 01 Preheat oven to 170°C fan-forced and line two baking trays with baking paper.
- 02 In a large bowl, mix together flour, cacao powder, Immune Protein, spices, and baking soda.
- 03 In a separate bowl, whisk the melted butter, maple syrup, egg and vanilla until smooth.
- 04 Add wet ingredients to dry and mix until a soft dough forms (you can use your hands at the end to bring it together).
- 05 Roll dough between two sheets of baking paper to about 5 mm thick.
- 06 Cut out gingerbread people and transfer to trays.
- 07 Bake for 8 to 10 minutes, until just set. They will firm up as they cool.
- 08 Cool completely before decorating.
🍫 Decorating tip
Try dipping these in melted chocolate (milk, dark or white) for extra fun and flavour. You can also use a simple icing made with icing sugar and a little milk for classic gingerbread decorating with the kids.
