Christmas Cookies

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)

Then...

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.