13 November 2019

person 10-12 biscuits 
time 10 minutes



  • 160g wholemeal spelt flour

  • 0.5 tsp baking powder
  • 1x tsp ground cinnamon powder
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 3x tbs coconut sugar
  • 100ml sunflower oil
  • 100ml pure maple syrup


  • White icing sugar
  • Icing colour pens - red & green


    1. Preheat the oven to 180 degrees.
    2. Mix together all the ingredients in a bowl.
    3. Roll out the mixture on a clean, flat surface. The mixture should be about half a cm thick once rolled.
    4. Using your cookie cutter, cut out the biscuit shapes until all the mixture is used up.
    5. Place the shapes on a Pyrex Magic baking tray and bake for 10 minutes at 180 degrees until golden.
    6. Remove from the oven and allow to cool.


    1. Place 10 x heaped tbsp of white icing sugar in a bowl and add a few drops of water. Stir until it forms a thick, white paste, adding more water as required. If it becomes too watery, just add more icing sugar.
    2. Spoon 1 tbsp of the icing mixture on to half of each biscuit. Allow it to dry and then add a 2nd layer. If you wish, a 3rd layer of icing can be added if you would like the white colour to be more dense.  
    3. Use red & green icing pens to draw on the berry and holly design.

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