Saturday, May 12, 2012

Gingerbread parcels

Recipe: Gingerbread parcels

Gingerbread parcels
  • 1 ½ cups mix of whole and white spelt flour
  • ½ cup arrowroot
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1tbs ground ginger
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 3tbs coconut oil- melted
  • 1 tsp flax and 2 tbs hot water mixed
  • 1/3 cup agave nectar plus ¼ tsp stevia
  • 2 tbs molasses
  • 2 tsp vanilla extract
  • Half a jar of mincemeat- bought or (ideally) homemade
  1. Preheat oven to 180C. In a large bowl mix together dry ingredients. Mix the wet ingredients in a separate bowl.  Slowly mix the dry ingredients into the wet until you get a stiff dough. I didn’t feel that the dough needed time to chill, but feel free to chill for a short while if you feel it will make it more workable, particularly if a little sticky.
  2. Roll out the dough using lightly floured parchment paper. Roll out to approx. 5mm thick and cut into squares approx. 8cm wide. Spoon a teaspoon of mincemeat mixture into the centre of each square and pinch the corners together sealing them at the top  to form a parcel (it’s simpler than it sounds!)
  3. Bake for approx. 8-10 mins until they begin to colour at the edges. Cool completely and decorate with a dusting of icing sugar if desired.

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