Spelt and Molasses Gingerbread


Yields1 ServingPrep Time15 minsCook Time12 minsTotal Time27 minsCategoryCooking Method

Gingerbread conjures up different things for different people. Whilst some imagine a crisp ginger biscuit with a snap we prefer those soft, pliable gingerbread. Those really satisfying ones!

 380 g Wholegrain spelt flour
 125 g Salted butterroom temperature
 ¼ tsp Ground cloves
 150 g Coconut sugar
 1 ¾ tsp Ground cinnamon
 2 Eggsbeaten
 1 tbsp Ground ginger
 ¾ tsp Bicarbonate of soda
 1 ½ tsp Baking powder
 1 tsp Vanilla extract
 95 g Blackstrap molasses


Mix together the dry ingredients in a large bowl.


Mix together the wet ingredients in a small bowl.


Add the wet ingredients to the dry gradually to form a stiff dough.


Flatten the dough between 2 sheets of parchment to the size of a dinner plate. Leave in the fridge for one hour. After one hour roll the dough out to about 2 cm thickness.


Preheat the oven to 180 degrees centigrade (Fan-Assisted)


Cut your shapes and place those on baking parchment on a baking sheet. Bake for 12 minutes. Remove from the oven and allow to cool a little before removing from the tray and placing on a rack to cool fully.

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