INGREDIENTS

• 2 1/4 cups (225g) spelt flour, extra for rolling

• 1/2 cup (80g) rapadura sugar

• 2 tsp ground ginger

• 1 tsp cinnamon

• 1 tsp baking powder

• Pinch salt

• 100g raw honey

• 50g butter

• 1 tsp pure vanilla extract

• 1 free-range egg

  Royal Icing

• 1 free-range egg white

• 1 tbsp lemon juice

• 2 cups icing sugar mixture

METHOD

Mix dry ingredients together in a bowl. In a small saucepan, melt honey and butter together over medium heat. Pour over dry ingredients and mix well. Add vanilla and egg. Mix into a soft dough. Cover and set aside to rest for 20-30 minutes. 

Preheat oven to 160oC. Line two baking trays with baking paper. 

Roll dough to 0.5-1cm thick using a rolling pin. Using a cookie cutter, cut shapes into dough and transfer onto prepared trays. Bake in the oven for 8-10 minutes or until lightly golden. Set aside to cool.

To make the royal icing, whisk egg white and lemon juice together. Sift icing sugar into mixture. Stir until smooth. Transfer to a piping bag and decorate gingerbread as you please. Allow icing to dry completely before storing in an airtight container.