Bite-size bakes to enjoy with coffee!

WE LOVE… GINGERBREAD SNOWFLAKES // COOKIES //BISCUIT SANDWICHES

For the chocolate & clementine fridge cake

Gingerbread snowflake biscuits

Recipe by The Groovy Food Company (www.groovyfood.co.uk/recipes)

MAKES ABOUT 50 SMALL BISCUITS

100g (3½oz) The Groovy Food Company Organic Virgin Coconut Oil, melted and cooled

85g (3oz) The Groovy Food Company Organic Virgin Coconut Sugar

100g (3½oz) The Groovy Food Company Rich & Dark Agave Nectar

2 tsp vanilla extract

1 free-range egg

350g (12oz) plain flour, plus extra for dusting

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon icing sugar, for dusting

1 Beat the coconut oil, coconut sugar, agave, vanilla and egg together in a bowl with electric beaters for 4 minutes, until thickened and pale. Add the flour, bicarb and spices, and beat until just combined. Cover and chill for 30 minutes, or until firm.

2 Preheat the oven to 180°C/Gas Mark 4. Shape the dough into two discs, then return one to the fridge. Place a large sheet of baking parchment on your work surface and dust with flour, top with a disc of dough and dust that with flour too. Cover with another sheet of parchment and roll out the dough to the thickness of a £1 coin. Using your choice of cutters, cut out the biscuits, re-rolling any leftover dough.