Time to get into the festive season! If you’re anything like me, whilst you’re enjoying the excitement, school performances and parties, you may be getting a little overwhelmed by the amount of sugar, refined carbohydrates and processed foods being offered to your children… But Christmas is a celebration, and eating treats really is a part of it, I really don’t believe in any food being completely off limits (within reason of course!) so I wanted to share a recipe with you that ticks a lot of the boxes when it comes to enjoying treats in moderation.
These biscuits are made with:
- Wholemeal spelt flour – higher in nutrients than refined white flour, and slower to digest thus reducing the sugar spike.
- Unrefined sugar – again, slightly slower to release it’s glucose, and also still retaining some lovely minerals to support overall health.
- Black Strap Molasses – did you know that this is actually a rich source of iron and calcium?
- Cinnamon – helps to naturally balance blood sugar levels
- Raw cacao – this retains its healthy antioxidants in a way that processed chocolate bars just don’t
- Natural fruits, nuts and seeds – beautiful and healthy at the same time
(makes about 20)
- 350g wholemeal spelt flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 125g unsalted butter
- 150g unrefined sugar (I used Biona Rapadura, Billingtons also make unrefined cane sugar or you could use coconut palm sugar)
- 1 egg
- 4 tbsp black strap molasses
- Mix together the flour, bicarb, ginger and cinnamon and put into a food processor. Add the butter and blend until well-mixed and resembling fine breadcrumbs, then stir in the sugar.
- Lightly beat the egg and treacle together, slowly add to the food processor and pulse until the mixture clumps together. Tip the dough out on a floured surface, and knead lightly into a ball. Place in a covered bowl in the fridge, and chill for at least 15 minutes
- Preheat the oven to 180C and line two baking trays with greaseproof paper.
- Roll the dough out on a lightly floured surface to a 5mm thickness, then using cutters, cut out the biscuits and place them on the baking trays.
- Bake for 12-15 minutes, until golden brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling.
For the chocolate buttercream:
- 50g unsalted butter
- 50g maple syrup
- 50g raw cocao powder
- 1tsp vanilla paste
- 1-3tsp milk
- To decorate: Dried fruit such as cranberries, desiccated coconut, seeds such as sunflower seeds, nuts
- Blend together the butter, maple syrup and vanilla paste using a mixer, then slowly add the cocoa bit by bit, adding in some milk if needed for consistency and texture. The buttercream needs to be reasonably thin in order to be easily piped.
- Once the biscuits are cooled, decorate using the chocolate buttercream and toppings. I used cranberries, desiccated coconut and sunflower seeds
I hope you enjoy baking them, with your little ones or without, and please leave me a comment if you like them!