This Christmas recipe is a good mix of traditional baking and newer, more whole food focussed ingredients. If you’ve already eschewed ingredients like brown sugar from your pantry, try switching with rapadura sugar or coconut sugar.
Preheat oven to 180°C. Prepare two baking trays with baking paper.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add the golden syrup and egg yolks, beat until combined. Stir in the flours, ginger, mixed spice, bicarbonate of soda and xanthan gum. Turn onto a piece of baking paper and knead until smooth. Press dough into a disc. If the dough seems hot refrigerate for a couple of minutes.
Place the dough between 2 sheets of baking paper and roll out until about 4mm thick. Use your favourite cookie cutter shapes and place on trays about 3cm apart. Repeat step 2-3 with any excess dough.
Bake in the oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Boasting the world’s first and only pharmaceutical grade banana flour factory, Natural Evolution Foods produce a high quality, gluten free banana flour which has numerous health benefits, including assisted prevention of colon cancer and diabetes, promoting weight loss and boosting the immune system.
Their bananas are grown biodynamically as well as chemical and pesticide free. They believe in an holistic farming approach and their ethical and sustainable growing and manufacturing processes saw them win the 2016 Banksia Sustainability Award.
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