Last year I started a tradition of homemade cards and edible gifts that Z and I make together. There is so much joy in giving and putting our love and effort into creating beautiful and delicious gifts is priceless!
These taste quite similar to a shortbread cookie and have a wonderful crunchy texture with a subtle hint of spice.
The ingredients are simple and this is a great recipe to make with kids! My son had a blast mixing, rolling and using the Christmas cookie cutter and adding on the sprinkles!
Prep: 10 mins
Cook: 15 mins
Serves: 24 cookies
Suitable From: 1 year +
What do you need?
2 and 1⁄4 cups spelt flour
1 tsp cinnamon
1 tsp vanilla
1/4 cup coconut sugar
1/4 cup maple syrup
1 cup unsalted butter (at room temperature)
- Cream together the butter, coconut sugar and maple syrup until it is smooth.
- Then slowly mix in the spelt flour, cinnamon and vanilla and mix until the dough comes together. It will be soft but hold together.
- Preheat your oven to 180c.
- Place the dough between 2 sheets of baking parchment and roll it out to about 1/4 inch thickness. Pop into the fridge for 30 minutes or the freezer for 15 mins.
- Using cookie cutters, cut out shapes and place onto a lined baking tray.
- Bake for 10-12 minutes, until slightly golden. They will be soft when they come out of the oven and harden as they cool.
- Top with chocolate if desired!
- Store in an airtight container for 3-4 days.
Make them vegan:
Substitute the butter with coconut oil.