Gingerbread Biscuits With Clementine & Lemon Curd
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Oh my goodness gracious me, I made these as little gifts for my workmates this week and they were absolutely delicious! I had to pop the recipe on the blog so that I can make them again next year, I'll definitely be making a batch for my family this week too.

These gingerbread biscuits are dairy and refined sugar free and the clementine and lemon curd is also dairy and refined sugar free and tastes INCREDIBLE! Let's take a look at how to make these wonderful circles of scrummy yumminess.

Makes 30-40 Biscuits

Gingerbread Biscuits With  Clementines & Lemon Curd Ingredients:

Gingerbread Biscuits

3.5 cups of flour - I used whole grain flour 1/2 cup of oats 1/2 tsp bicarbonate of soda 3 handfuls of walnuts 4 handfuls sultanas 8 tbsp olive oil 1 heaped tsp mixed spice 1 tsp of cinnamon 2 tsp ground ginger 6 tbsp flax seeds soaked in water for 15 mins 8tbsp honey

Clementine & Lemon Curd:

Zest & juice 3 clementines Zest & juice 1 lemon 3 tbsp coconut oil 3 tbsp honey

Method:

Pre-heat oven to 220'c

In a food processor mix the flour, oats, bicarb of soda and walnuts, blitz to form a flour. Add the rest of the ingredients into the food processor and mix again until a dough is formed.

Roll out the dough on a floured surface, cut into rounds and place the rounds on a tray lined with greaseproof paper.

Bake for 15-20 mins. Once golden brown, leave to cool on a cooling rack.

For the clementine and lemon curd mix all of the ingredients thoroughly in a blender. It is so important to mix it in a blender as if not the coconut oil will separate. Once thoroughly mixed place in the fridge for one hour.

Now it's time to ice the biscuits! Once iced I kept mine in the fridge overnight. I wrapped them in cellophane bags with ribbons the next day and took them into work, they were thoroughly enjoyed by all.

I hope you like these very festive biscuits.

Peta x