Homemade Christmas Biscuits

We've hit December, the daylight hours are drawing in and the Christmas lights are on! I am so determined to get into the Christmas spirit this year that I thought I would try my hand at some traditional festivities. I'm not really a biscuit-eating gal (brownies and almond butter is more my style) but after a special request for Christmas cookies I thought I should give it a whirl. I absolutely love these biscuits and the orange definitely makes it for me - there is something so comforting about the spices mixed with their zesty flavour! They are the perfect accompaniment to a warming winter drink or just eaten on their own. Even better (and you may hate me for sharing this) take the stone out of a medjool date and open it out. Then sandwich it between two Christmas biscuits for the ultimate festive indulgence!

what you’ll need

  • 155g of almonds

  • 300g of buckwheat or brown rice flour

  • 100ml of almond milk

  • 50ml of maple syrup

  • 3tbsp of ground flax

  • 50ml of water

  • 1 tbsp of cinnamon

  • 1 tsp of ground ginger

  • zest of 1 orange

what to do

Preheat the oven to 180c.

Mix the ground flax in about 6 tablespoons of water and leave to one side. Stir occasionally until it is a thick paste consistency.

Place the almonds in a food processor and blend until a smooth flour forms. Pour this into a mixing bowl and add the flour, maple syrup, cinnamon and ginger.

Using a fine grater, zest the whole orange and add this to the bowl. Mix everything together thoroughly and add the flax paste and maple syrup.

Add the water gradually and use a spoon or your hands to knead the mixture until it is thick enough to roll.

Sprinkle a clean surface with flour and place the mix in the middle. Using a rolling pin, roll it out until it is just under a centimetre thick. You will probably need to sprinkle the top with flour to prevent the rolling pin from sticking.

Use cookie cutters to make your desired shapes. Line a baking tray with greaseproof paper, then put all your biscuits on the tray and bake for about 10 minutes. When they start to turn golden, remove them from the oven and allow to cool.

Store in an airtight container for about 3-5 days (they may last longer but I haven't managed to put that to the test yet!).


Oh and yes, this did happen...