Not in the festive spirit yet? Bake a lot of these Hemsley Spice Cookies and fill your kitchen with the scent of Christmas.
These festive biscuits are based on almonds, so of course they are gluten and grain free and sweetened with a hint of rich maple or date syrup.
These healthy treats with dried cranberries and pecans for a perfect balance between crispy and chewy fill your home with the soothing aroma of winter spices, ginger, cinnamon and nutmeg.
We started serving them at our Hemsley Cafe in Selfridges for Christmas and they turned out to be a hit. So if you fancy a day off from cooking, visit us at Level 3 of The Body Studio and enjoy it with a cup of Mexican hot chocolate. Yum!
Makes 10-12 cookies
220 g ground almonds
1 tsp cinnamon
1 tsp allspice
tsp ground ginger
½ tsp nutmeg
sp TL or a pinch of sea salt
1 tsp baking powder
40 g dried cranberries (look for the sugar-free, apple-sweet variety)
40 g whole pecans, each cut into 4 pieces
5 tbsp pure date syrup or pure maple syrup
- Preheat the oven to 175 ° C.
- Mix ground almonds, spices, sea salt and baking powder in a bowl.
- Stir in cranberries and chopped pecans.
- Stir in maple syrup until everything is well mixed. The dough will be crumbly.
- Take approx. 1½ tablespoons of the mixture and shape into a coarse biscuit with your hands.
- Place on a baking sheet lined with parchment paper and lightly bake each biscuit with your flat hand to about ½ cm (⅕ inch).
- Repeat with the rest of the mixture, leaving a lot of space between the cookies.
- approx. 12 minutes until browned on the edges, but still soft in the middle. Oven temperatures vary, so keep an eye on the cookies after 10 minutes.
- Allow to cool for 10 minutes before serving to become crispy.
- Store in an airtight glass container in the refrigerator. You can also freeze after baking and defrost at room temperature if desired.