Makes 12 large Elves, 2 hrs 15 mins prep time, 10 mins baking
2/3 cup Butter
½ cup Coconut sugar
½ cup Molasses
¼ cup Brown rice syrup
1 large Egg
1 tsp Vanilla paste
3 ½ cups White spelt flour
1 tsp Baking soda
½ tsp Sea salt
1 T ground Ginger
1 T ground Cinnamon
½ tsp ground Allspice
Icing (optional)
In a large bowl of a stand mixer fitted with the paddle attachment, beat the butter until completely smooth and creamy. Add the coconut sugar and beat until combined, scraping down the sides and bottom of the bowl if needed.
Beat in the egg and vanilla on high speed for a couple of minutes. If the butter separates that is ok.
In a separate bowl sift the flour, baking soda, salt, and spices and mix to combine. On low speed slowly add the flour mix to the wet ingredients until combined. The cookie dough will be thick and slightly sticky.
Divide dough in half and make a disc. Wrap tightly in a beeswax wrap and chill in the fridge for 2 hours.
Preheat oven to 180 degrees Celsius. Line a couple of baking trays with parchment paper or silicone baking mats.
Remove the cookie dough from the fridge. Flour a work surface and your hands and rolling pin. Roll the cookie dough disc out to approximately ¼ inch thick. You will need to continually use flour to sprinkle over your dough and rolling pin during this process. Cut into shapes. Place shapes 1 inch a part on your baking tray.
Bake cookies for 8-9 minutes, until browned.
Cool on the baking tray for 5 minutes before transferring to a wire rack. Once completely cool, decorate as desired.
