Christmas is here! A time of illusion, family and friends gatherings, and above all, of enjoying good food. What is the best way to end a meal? With a good dessert, of course. And nothing better than the classic Christmas gingerbread and cinnamon biscuits. What’s more, this recipe is totally suitable for coeliacs and vegans, and it’s sugar-free (although you won’t miss it), so you won’t have any excuses!
Productos con los que prepararla
Ingredients
- 60 g ground almonds or almond meal
- 80 gr of cornflour
- 100 g rice flour
- 10 dates
- 30 ml olive oil
- 1 pinch of salt
- 100 ml vegetable milk
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon baking soda
- ¼ teaspoon xanthan gum
Instructions
- Half an hour beforehand, soak the dates in the hot vegetable milk.
- Insert the blade accessory and add the dates with the milk. Program 30 seconds on speed 10.
- Open the Chefbot and use the spatula to push down any residue on the sides. Add the rest of the ingredients (sift in the rice flour, cornflour, spices and bicarbonate; the almond flour does not need to be sieved). Close the Chefbot and set to 30 seconds on speed 2.
- Open the Chefbot. Check that the dough has a compact and rather dry consistency. If it has not yet compacted and there are still unmixed parts, add a little more vegetable milk and help a little with the spatula, as each brand of flour is different and may need more liquid. The important thing is not to have a liquid dough like a sponge cake, but a dough that you can hold with your hands and mould well, a dry but slightly oily and moist dough.
- Remove the blade attachment and transfer the dough to a bowl. Refrigerate for at least 45 minutes.
- Preheat the oven to 180ºC with heat up and down. Meanwhile, add a little rice flour to a clean surface and roll out the dough with a rolling pin to a thickness of just under a finger. With the help of a biscuit cutter or a glass, cut the biscuits to the desired size.
- Place baking paper on a baking tray and arrange the biscuits on top of each other. Bake at 180ºC with heat up and down (and fan or “Cake” function if your oven has it). Each oven is different, if you see that they are not yet golden brown, turn them over and leave them a little longer.
- Remove from the oven and carefully allow them to cool completely on a wire rack so that they do not accumulate moisture on the base.