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Hodmedod's Wholefoods
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Multigrain Gingerbread Cookies with Almonds

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Multigrain Gingerbread Cookies with Almonds

by Danka Jandric December 15, 2024

These gingerbread cookies are inspired by a Swedish recipe Danka has been making for years. The dough is simply rolled into a log, chilled and sliced it for a quick and low mess option for homemade ginger snaps. Danka now makes the cookies with our four grain muesli base for increased plant diversity and higher fibre content, both great for gut health.

Because they are quick and easy to whip up, these are great for having people over. But also ideal for gifting! Or if you're having a dinner party, try making seasonal ice cream sandwiches with them. This has been a big hit in my house.

You can make the dough hours or even days in advance. At step 4 below, just leave to chill in the fridge until you're ready to bake them.

Makes 20 cookies

Ingredients

  • 100g Four Gain Muesli Base
  • 150g Wholemeal Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Nutmeg
  • 80g Unsalted Butter (or vegan butter), softened
  • 75g Light Brown Sugar
  • 2 tbsp Dark Treacle
  • 1 Egg (or 1 flax egg: 1 tbsp ground flaxseed + 2.5 tbsp water)
  • 40g Finely Chopped Almonds
  • 2 Pinches of Salt

Method

  1. In a bowl, combine all dry ingredients: flaked grains, flour, baking soda, spices, sea salt and finely chopped almonds.
  2. In a different bowl, cream together the butter, brown sugar, and treacle until smooth and fluffy. Beat in the egg (or flax egg) until combined.
  3. Gradually add the dry ingredients to the wet ingredients, stirring until well combined. If the mixture is too crumbly add a splash of milk to bring together.
  4. Form the dough into a log, wrap it in cling film, and chill in the refrigerator for at least 1 hour. If you're in a rush, 30-40 minutes in the freezer can be great too!
  5. Preheat the oven to 180°C and line two baking sheets with parchment paper.
  6. Use a sharp knife to slice the logs into thin discs. Because of the almonds and flaked grains the slices might crumble a little bit. You can use your (clean) fingers to push any pieces that crumble off back into the cookies. And re-roll the log as needed if it starts losing its shape.
  7. Place the cookies on the prepared baking sheets, spacing them about 2 cm apart. Bake for 10-12 minutes, or until the edges are firm and slightly golden. Leave to cool.
  8. Store in an airtight container. They should keep for ages, but I've made three batches and they've never lasted longer than a week.
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