carob gingerbread cookies.

Dietary: Vegetarian
Total Time: 45 minutes
Prep Time: 35 minutes (includes chilling time)
Cook Time: 10 minutes
Makes: 15–20 small cookies

Cookies:
125 g unsalted butter, at room temperature
½ cup coconut sugar
1 large egg, yolk only
½ cup golden syrup
2 ½ cups spelt flour
3 tbsp The Carob Kitchen Roasted Carob Powder
2 tbsp ground ginger
1 tsp cinnamon powder
1 tsp baking soda

Method:
Preheat the oven to 180°C (bake) and line two large baking trays with parchment paper.
In a large mixing bowl, use an electric beater to beat the butter and coconut sugar on medium-high speed until pale and creamy.
Add the golden syrup and egg yolk, and beat until just combined.
Fold through the remaining ingredients until a dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth. Roll into a ball, cover with cling wrap, and refrigerate for 30 minutes.
Once chilled, divide the dough in half and roll each portion out on a lightly floured surface to approximately 1 cm thick.
Use cookie cutters to cut into your desired shapes and transfer carefully to the prepared trays, leaving about 1 cm between each cookie.
Bake for 10 minutes or until golden.
Remove from the oven and allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Dust with extra The Carob Kitchen Roasted Carob Powder before serving.

Notes & Variations:

• For a stronger spice flavour, increase the ginger to 3 tablespoons.

• Swap golden syrup for maple syrup or honey for a different sweetness.

• These cookies make great edible gifts — tie a few together with twine for festive packaging.

• Store in an airtight container in a cool, dry place for up to 1 week.