Spiced Cardamom and Ginger Biscuits

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Preparation time: 20min

Baking time: 8-10min

SF, DF, VG, Great for Kids

In all honesty what is christmas without some gingerbread biscuits?  This recipe is absolutely one of my favourites and the biscuits turn out so crunchy with just the right amount of spice and ginger.  I love making a batch of these and hanging them on the tree for everyone to help themselves after lunch on Christmas Day.

This year I am making an extra batch to hide in my daughters advent calendar – well I say hide but there’s no way I’m going to be able to fit these cookies in the little advent doors but I’ll hang them off the sides each day before she’s ready to open them.

Christmas is such a special time of year – I prefer to focus on the love, sharing and magic of the holiday rather than presents.  One thing that I’ve learnt along the way is with all the emotions flying around and family coming from all over the place, it’s really important to take good care of ourselves so that we don’t get too stressed or overwhelmed.


(Makes 24)

  • 300g Spelt Flour or Chestnut Flour (If you need GF)
  • 1 Tsp Baking Powder
  • 4 Tsp Ground Ginger
  • 1 1/2 Tsp Cinnamon
  • 1/2 Tsp Nutmeg
  • 3 Tsp Ground Cardamon
  • 1/4 Tsp Sea Salt
  • 120ml Olive or Coconut Oil
  • 180ml Maple Syrup or Brown Rice Syrup
  • 60g Instant Grain Coffee or Yannoh (A non-caffeine coffee alternative made from roasted chicory root)
  • Dried Sugar-Free Cranberries for decorations
  • Desiccated Coconut for decorations


– Pre-heat oven to 180degrees C
– In a bowl mix the flour, spices and baking powder and sea salt
– In a small saucepan heat the oil, maple syrup and grain coffee until completely dissolved and allow to cool slightly
– Add the wet mix to the dry (if it feels a little too wet then add a little more flour)
– It should form a nice firm dough. Roll into a ball and put in the freezer to firm for 1hr.
– Take the dried cranberries and chop up into small pieces
– Then take out and cut the ball in half and put one half back in the freezer
– Roll the 1/2 of the dough you have to approx. 1/2cm thick and cut out with whatever cookie cutter shapes you have.
– Use the small pieces of cranberries to decorate the cookies
– If you want to hang them on the tree then make a hole at the top of each biscuit big enough to put a ribbon in. Bear in mind the hole will shrink a little on baking
– Sprinkle desiccated coconut over the top of the cookies before going into the oven
– As soon as you have finished with one batch of cookies take all the off-cuts of dough and roll back into a ball and put back in the freezer
– Take out the coldest batch from the freezer and start again. Keep repeating until you have used up all the dough
– Bake in the oven for 8min or until turning golden brown
– Take out and let cool for 10min. If you want to use some as tree ornaments then thread through the ribbons and tie and hang on the tree! The rest are for gobbling up!

Voila! They are ready! Enjoy! xx


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