Gingerbread & Sultana Cookies

Gingerbread & Sultana Cookies

MAKES 18
VEGETARIAN

75g raw sugar
1 cinnamon stick
4 cloves
75g butter
50g golden syrup
1 egg
150g wholemeal spelt flour
1 tsp ground ginger
1 tsp vanilla extract
½ tsp baking soda
80g sultanas

  1. Preheat oven to 180°C.
  2. Place sugar, cinnamon and cloves in TM bowl, mill for 30 seconds, speed 9.
  3. Add butter and golden syrup, melt for 3 minutes, 60°C, speed 3.
  4. Add egg, flour, ginger, vanilla extract, baking soda and sultanas, mix for 10 seconds, reverse speed 4.
  5. Line an oven tray with baking paper and place heaped teaspoons of mixture well-spaced out on to tray. Multiple trays may be needed.
  6. Bake for approximately 7 minutes, or until slightly puffed and golden in colour. Allow cookies to cool before removing from tray.

Health Tip: Spelt has a wider range of nutrients than the wheat family, including manganese, copper, zinc, and is an excellent source of protein.Add any additional notes here.

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