Well, well this weekend I officially had my first Christmas-baking-sweet-treat-session! It is the best, just dancing around in the kitchen listening to all sorts of Christmas music while attempting to reach the very high nodes together with Mariah Carey and ‘all I want for Christmas is yoooou’!
It seems as pure luxury in a normally busy everyday to be able to clear a whole day in your schedule to simply have fun and experiment in the kitchen – and it also resulted in a new and nutrition improved Christmas cookie that had some slight similarities to honey cake, despite being 100% free of honey!
In Denmark we eat something called ‘pebern ¸dder’ directly translated to pepper nuts. It is a spicy and crispy little christmas cookie that belongs to this Holiday and is consumed in rather huge amounts around the entire country. A couple of years ago I encountered a meeting with a chocolate covered and oversized version that has been imprinted in mind ever since. This little chocolate covered fellow actually inspired me to make this batch of cookies – and even though this version is slightly different, especially in its more soft texture, there is still something absolutely magical about a spicy cookie dressed in chocolate.
These cookies are made gluten free and with the use of a healthier sugar alternative, here coconut sugar. They are filled with spices and the almond flour gives them a slightly moist texture which I absolutely adore. I coated them in very dark aromatic chocolate that are perfectly balanced by the spicy and sweet cookie. You can eat them straight away, keep them in a cookie can or divide them into small bags and attach them to your Christmas presents.
I might be doing another batch soon and possible pamper my dear family with chocolate covered goods during the next week or so. But for now I wish you all a very merry Christmas and hopefully happy baking 🙂
Gluten free Spicy Christmas Cookies dipped in Dark Chocolate
Makes 50 spicy Christmas cookies
75 g coconut sugar or use regular sugar (alternatively sukrin gold or another granulated sweetener)
50 g almond meal
150 g buckwheat flour (alternatively for non gluten free, use spelt or whole wheat flour)
1 tbsp corn starch
50 g butter (room temperature) or coconut oil
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp cloves
1/2 tsp ground white pepper
1 tsp fresh grated ginger (alternatively 1/2 tsp ground)
A generous pinch of salt
100 g 70% dark chocolate
Whisk together eggs and sugar until foamy. Gently mix in soft butter, ginger and almond flour. Mix all the remaining dry ingredients and stir it into the wet mixture. Knead the dough until it sticks together. Set a side to cool in the fridge for 30 min.
Preheat oven to 175 C/350 F (with fan). Divide the dough into 4 smaller portions and use your palms to roll the dough into 4 long rolls. Chop eat roll into smaller cookies, give them a roll and place them on a lines baking sheet. Give each cookie a little tug on the top to flatten them just a bit. Bake in the oven for 8-10 min.
Set the cookies a side to cool. Melt chocolate in a double boiler. Gently and swiftly dip each cookie half into the chocolate and place on a sheet to cool.