This recipe makes 9-15 cookies depending on size. Hint: you should probably double the recipe for a big batch! Gluten-free + dairy free + vegan variations below:

You’ll need:

• 1.5 cups wholemeal spelt flour
• Pinch of salt
• ½ tsp baking powder
• ¼ cup melted butter
• 1 egg
• ¼ cup honey
• ¼ cup coconut sugar

• 2-4tsp of Spice Mix ( dial the spices up or down depending on how spicy you like it)
• 2tsp cinnamon
• 1tsp ground ginger
• ½ tsp ground cloves
• ½ tsp nutmeg
• Pinch ground pepper

To decorate — lemon icing:

• ½ cup icing sugar
• Lemon zest
• Juice of ½ lemon (about 2.5tsp)

Or just want plain icing? — sub the lemon out for plant milk or water.

Method:

1. Preheat oven to 170°C
2. Mix the flour, baking powder, spice mix & salt into a large mixing bowl.
3. Mix melted butter, egg, honey and coconut sugar in a separate bowl.
4. Pour the liquid mixture into dry mix and mix until smooth dough is formed.
5. Roll into a ball, wrap in baking paper and refrigerate for 30-60mins
6. On a flour-dusted surface, use a rolling pin to roll dough out until a few mm thick
7. Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 8-12mins (until just golden)
8. Cookies will firm as they cool, so leave to cool on baking tray until they harden.
9. To make the icing, in a bowl, combine the icing sugar, lemon zest juice. Whisk until thoroughly blended. Transfer the icing into a piping bag or small Ziploc bag, squeeze out any excess air and seal the bag.

Variations:

Gluten and grain-free

Substitute spelt flour with almond meal plus 2 tablespoons arrowroot powder.

Alternatively replace the spelt with your favourite gluten-free or paleo flour + however, final result may be a bit more crumbly.

Dairy-free and vegan

Sub the egg for a non-dairy milk and replace the butter with coconut oil (biscuit won’t be as chewy once cooled)