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baking Christmas ginger Christmas Gingerbread


:: Ingredients ::

  • 250g organic grass-fed butter
  • 220g dark brown sugar
  • 1 organic egg
  • 250ml dark molasses
  • 2 tsp white vinegar
  • 600g plain flour
  • 1½ tsp baking powder
  • 2 tbsp ground ginger
  • 1 tsp ground cloves
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tablespoon olive oil
  • 1⁄4 teaspoon ground coriander
  • 3–4 tablespoons coconut milk (optional), plus 1 tablespoon if needed
  • toasted black and white sesame seeds, to garnish


  1. Preheat the oven to 190C. Line 3 baking trays with baking paper.
  2. Using the electric mixer, beat butter and sugar until light and creamy. Beat in egg, molasses and vinegar.
  3. Sift together dry ingredients and blend with cream mixture. Roll dough into a log shape and divide dough in half. Wrap each half in cling film and chill for 4 hours.
  4. Roll dough on floured surface to 1cm thick. Cut into shapes.
  5. Bake for 5-6 minutes or until gingerbread is browned on the edges but still a little soft in the middle. Cool on wire rack.
Gingerbread Cookies from Kimberly Parsons, Author of The Yoga Kitchen

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