Easy peasy gingerbread mix
Just add:
55g coconut oil, softened
85g molasses
40g water (see method)
Method:
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In a medium mixing bowl, pour out the contents of the Gingerbread Premix and add the coconut oil and molasses.
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Mix until well combined and slowly add the water, mixing until the dough holds together well without it being too wet.
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Knead dough for approximately 5 minutes and then refrigerate, covered for at least 1 hour.
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Preheat the oven to 180 degrees celsius.
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Knead the dough again, it should hold together better after being refrigerated.
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Dust the kitchen bench with flour and use a rolling pin to roll out the dough.
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Use biscuit cutters to form the shapes of your biscuits. The thinner the biscuits the crispier they will be.
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Place them on a lined baking tray and bake for 6-8 minutes or until brown on top, the time depending on the thickness of the biscuits.
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Place on a cooling rack to cool and get crispy before storing in an airtight container.