I love family traditions, things that stick in the memory box that you carry through your life. One thing I have been doing with my children each year is making Christmas cookies, the smell that fills the kitchen, jingle bells playing in the back ground and a precious moment of time spent together rolling dough & cutting cookies.

Ingredients

1 + 1/4 cups almond meal
1 cup flour, plus more to dust (I use buckwheat)
1/3 cup honey or maple syrup
3 x tablespoons ground ginger
1 x tablespoon coconut oil
1 x tablespoon chia seeds
You’ll also need 95ml of water and biscuit/cookie cutters.

Instructions

Pre-heat the oven to 200c (fan 180c), gas mark 6.

Add all the ingredients to a food processor and blend into a sticky mix.
Wrap the dough in a bees wax wrap (or cling wrap) and refrigerate fro 15-30 minutes.
Dust a clean dry bench top & rolling pin with flour and roll out the dough until its nicely thin and perfectly smooth.
Kids love this step - cut cookies into your favourite shapes a place onto a lined baking tray. Once you’ve made the first batch of men re-roll the remaining dough and make some more until it’s all used up.
Bake for 10-15 minutes until golden then leave to cool on the tray before storing in an airtight container.
We decorate them with melted white chocolate.