Lightly crispy on the outside and tender and soft in the middle, filled with ginger and cinnamon flavour. These biscuits will make your Christmas biscuit platter complete! 🙂
Servings: 8 Biscuits
Ingredients
- 120 g Wacker Sprouted Spelt Flour Organic
- 60 g ground almonds
- 100 g liquid margarine (vegan)
- 50 g Wacker date sugar organic
- 1,5 TL Baking powder
- 1,5 TL Ceylon cinnamon
- 0,5-1 TL Ginger powder
- 1 TL Vanilla
- 1 Pinch Salt
- 1 Egg possibly from flaxseed if you prefer it vegan.
Toppings
- Somewhat Oat milk
- Cinnamon & sugar to sprinkle
Instructions
- Preheat the oven to 160 degrees. Then simply put all the dry ingredients in a bowl and stir a few times.
- Then add the liquid ingredients and mix everything together. Add a little more oat milk or flour if the dough is too liquid/solid.
- Shape the dough into 8-10 equal-sized balls, using an ice cream scoop if necessary, and place them on a baking tray lined with baking paper. Flatten them a little to create the desired biscuit shape.
- Bake the biscuits for 10-14 minutes in a convection oven at 160 degrees. After this time, they are usually already cooked through and still nice and soft.
- Let the biscuits cool as soon as they are ready. Then dip them in some oat milk and put the cinnamon-sugar mixture on the biscuits.
- Enjoy it! It is also very tasty to dunk them in oat milk 🙂
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