The Ginger Teddies are back!
These Teddies were a big hit (Thank you Sabina!!) so they are back - with a twist.
You know me, I do not make the same recipe twice. This time I have used a smaller Gingerbread man, more like a Gingerbread boy cutter. Soaked some almonds for 2 hours, dried them slightly. After cutting out the Gingerbread boys I put the prepared almonds in the middle, folded the arms, poked two holes for eyes (the pointy end of a bamboo skewer is perfect for this) and used the cutter again (the Gingerbread man's round hand part was perfect for this) to cut the ears for the teddies.
You will need (makes two trays):
240 g flour (1 heaped tbsp tapioca, 2 heaped tbsp cassava, 3 heaped tbsp chestnut flour, rest in buckwheat)
a good pinch of Himalayan pink rock salt
1/2 tsp ground ginger
1/3 tsp ground cinnamon
1/4 tsp ground clove
1 lemon zest
80 g coconut oil
60 g honey or 2 generous tbsp coconut nectar + 3 tbsp maple syrup
a handful of whole almonds
1. Combine the dry ingredients: flour mix + salt + spices. Add the lemon zest.
2. Gently melt the coconut oil, add it to the spiced flour with the coconut nectar and maple syrup, or use just honey for a vegetarian version.
3. Combine all, bring the dough together with your hand.
4. Line a large baking tray with baking paper, and preheat the oven to 165 C.
5. Roll the dough out to 3-4 mm and cut out the Gingerbread men. Re-roll the dough and cut out some more.
6. Transfer the biscuits onto the lined baking tray. Decorate: almonds, arms folded, eyes, ears. Gently bake them for about 15-20 mins or so.
7. Let them cool down on a rack. Share and enjoy!