I'm kicking off my season of Christmas cooking with these delicious marbled gingerbread cookies! I went to Williams-Sonoma on the weekend as a treat (there's only one store in Melbourne!) and couldn't help myself when I saw a big Christmas tree adorned with copper cookie cutters! I chose a set of gingerbread men, all different sizes perfect for any occasion, a Christmas tree and a beautiful ornate star. I also picked up a box of Peppermint Bark because I couldn't help myself! It's too delicious and only comes around once a year!
These gingerbreads are almost like the traditional ones except I used spelt flour and added a tablespoon of double dutch cocoa to half the mixture to create a rich and chocolately batter that pairs so beautifully with the traditional ginger mixture.
- 2 1/2 cups spelt flour
- 1/2 cup golden syrup or rice malt syrup
- 100g rapadura/coconut sugar
- 1 egg yolk
- 125g butter
- 1 tsp bi-carb soda
- 1 tbs ground ginger
- 1 tsp ground cardamom
- 1 heaped tbs double dutch cocoa or raw cacao powder