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Ginger Cake Cookies

These easy to make healthier ginger cakes have a soft crisp shell with a soft ginger cake center and are so tasty that nary a crumb is likely to be left on the plate.

Ingredients

1 cup coconut flour (can use unbleached all purpose flour)
3 oz organic raw brown sugar
4 oz butter
2 tbsp raw organic honey
2 tsp baking soda
1 tsp ground ginger

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

Place the flour, baking soda, ground ginger and brown sugar into a bowl and mix well.

Place the butter into the flour mixture and rub it into the flour until you get a rough bread crumb texture.

Take a small pan and gently warm up the honey. You want the syrup should warm up and turn more watery and loose, do NOT boil your syrup.  This will only take about a minute.

Pour the honey into the crumbly ginger cake mixture, stir well until you get a very thick cake batter.

Make small balls out of your ginger cake mixture.  The balls will feel a little sticky and need not be a perfect shape.

Spread out the balls onto a greased and floured baking tray, the ginger cake balls should be approx 2 inches in size.

Place them into a pre-heated oven at 350 degrees for 17 minutes only.

The cookies should be golden brown and puffed up.

Leave them for a minute then take the cookies straight off the trays.

When the ginger cookies have cooled down mix some organic fine grain sugar (sift if needed) with a few drops of vanilla essence and a little warm water so that you get a drizzling consistency but not too thin.  Note: you can make a healthier fine grain coconut sugar by processing it on the finest grind setting of your coffee grinder.

Take a blunt knife and drizzle the icing from side to side of your plate of ginger cakes.

For best results eat when cooled and icing has dried a little.

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