Egg-Free Christmas Biscuits with Ginger Spices
Ingredients
- 350g plain flour
- 1 tsp bicarbonate of soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 125g unsalted butter, cubed
- 125g stevia (or sugar)
- 1/4 cup mashed banana
- 4 tbsp runny honey
Preparation
This version is egg-free, using mashed banana instead of eggs, resulting in a soft, slightly cakey texture with a slight crunch and Christmas spice.
Preheat oven to 180C/160C Fan/Gas 4 and line two baking trays with greaseproof paper.
Sift the flour, bicarbonate of soda, and all of the spices into a large mixing bowl. Add the butter and sugar and, using your fingers, work everything together until the mix looks like breadcrumbs.
Mix the mashed banana and honey together then add to the bowl and combine until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in cling film and leave to chill in the fridge for 15 minutes.
Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread shapes and place on the baking tray, leaving a gap between them.
Bake for 10-12 mins, or until lightly golden-brown. Leave on the tray for 10 mins then move to a wire rack to finish cooling. When cooled, decorate with icing, if using.
