Christmas means lots of things to me, one of those being gingerbread cookies. This year we have used a different set of ingredients to make our cookies. The lovely people at Groovy Food Company have sent us some of their ingredients to try. The Groovy Food company specialise in naturally healthy cooking and baking products.
The Companies ethos is:
The Groovy Food Company is all about being good to yourself. There’s our unrefined Virgin Coconut Oil. 100% pure and high in lauric acid, with many reported benefits which include warding off germs. It’s also brilliant for adding lustre to your hair and skin.
Our Omega Cool Oil is the perfect way to increase your intake of essential fatty oils, which have a wide variety of health benefits. Or there’s our High Five Oil, giving you the perfect blend of omega fatty acids 3, 6 and 9 and vitamin E.
There website has a number of recipes showing how their products can be used. Their gingerbread cookies recipe is really tasty. To make the cookies you will need:
- 100g The Groovy Food Company Organic Virgin Coconut Oil, melted and cooled
- 85g The Groovy Food Company Organic Virgin Coconut Sugar
- 100g The Groovy Food Company Rich & Dark Agave Nectar
- 2 tsp vanilla extract
- 1 egg
- 350g plain flour, plus extra for dusting
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- Beat the coconut oil, coconut sugar, agave, vanilla and egg together in a bowl with electric beaters for 4 mins, until thickened and pale. Add the flour, bicarb and spices, and beat until just combined. Cover and chill for 30 mins, or until firm.
- Heat oven to 180C/160C fan/gas 4. Shape the dough into two discs, and return one to the fridge. Place a large sheet of baking parchment on your work surface and dust with flour, top with a disc of dough and dust that with flour too. Cover with another sheet of parchment and roll out the dough to the thickness of a £1 coin. Using your choice of cutters cut out the biscuits, re-rolling any leftover dough.
- Transfer to parchment lined trays and bake in batches for 8 mins, until golden brown – if you like them extra crunchy bake for 10 mins. Cool on a wire rack and repeat with the remaining dough. Once cool dust with icing sugar before serving, or enjoy as they are.
I used the lovely Springerle and Speculaas roller that the lovely people at Sous Chef kindly gifted me for my Foodies Christmas Gift Guide. It is so easy and the biscuits are so cute. A few friends have seen this roller and have all said that they want one too!
We also used a star cutter to cut some star cookies and drizzled them with some icing. This recipe does make rather a large quantity of cookies and you may want to freeze half of the dough for a leter date. Wrap in clingfilm and use within 1 month. Allow to defrost before rolling and cutting out your cookies.