This is a special Dutch recipe that we eat around the 5th December each year, to celebrate Sinterklaas. Yummy mini ginger cookies ‘kruidnoten’.
The only problem is that they contain lots of bad fats and sugars! But don’t worry – I’ve replaced them here with much healthier ingredients! I wrote the recipe in Dutch and English today for my Dutchies. Happy Sinterklaas!
Makes about 50 cookies (if you’re not eating all the yummy dough while cooking ;))
200g spelt flour
75g organic honey (add 25-50g more if you like them really sweet)
60g coconut oil
2 full teaspoons of Waitrose signature spice mix (see below if you can’t find it)
3 tbsp. milk or water
pinch of salt
Spice mix: make sure its all powder
3g ginger powder
Preheat the oven on 180C.
In a big bowl, add the flour, honey, coconut oil (easier when it’s melted), spice mix and salt. Mix everything really well and make a big dough ball.
While kneading add the milk or water.
Make little balls (as big as bottle top) from the dough and lay these on a baking tray with baking paper. Push the dough balls a little bit so they get flat on the bottom. Make sure there is enough space between the ginger cookies.
Bake them for about 15-20 minutes. Keep an eye on them after 15 minutes as they can turn black really quickly! When they turn dark underneath you know they almost ready.
Let them cool down to get them crunchy.