Gingerbread biscuit with coconut sugar recipe

First, beat the butter* with the coconut sugar until it reaches the consistency of cream. Then add the rest of the ingredients and homogenise the dough. It is advisable to sieve the flour beforehand or as you go along, as this will prevent lumps from forming.

Once the dough has the desired consistency, roll it out between two baking papers (vegetable, waxed) to prevent it from sticking to the table and the rolling pin. When the desired thickness is achieved, place in the refrigerator for 20-30 minutes. This step makes the dough manageable so that you can shape it with your hands or cutters.

Once the time in the fridge has elapsed, take it out and cut it with the moulds or shape it into balls and flatten it, always making the most of the remaining dough.

Bake in a preheated oven at 180º for 15 minutes or until they begin to brown.

The biscuits come out of the oven soft, but they should be taken out immediately and left to cool on a wire rack, so that they are airy all over and crisp rather than tough. Once they have cooled completely, store in an airtight container so that they retain their texture.

*It should be out of the fridge for at least 1 – 2 hours before you start making the biscuits, otherwise it will be very difficult for them to reach the desired consistency.

Finally we are ready to prepare the most fun biscuits for Christmas.