Christmas Spice Cookies

I had the wonderful opportunity to have a bit of a Blue Peter moment at Aida Shoreditch for their bloggers night in.  Aida is a fab store on Shoreditch High Street which sells fashion, homeware and lifestyle bits and bats from independent makers, with a Scandinavian/French vibe.  I was able to show the lovely bloggers in attendance how easy these cookies are to make - all said they couldn't even taste that they were gluten, dairy and refined sugar free!

Friends, family or even Father Christmas would be lucky to receive these Christmas Spice Cookies this Yuletide.  Failing that, make them and demolish yourself.

INGREDIENTS
Makes 16-18

140g ground almonds
20g buckwheat flour
1tbsp tapioca flour
1/2tsp baking powder
1tsp ground cinnamon
1/4tsp ground cardamom
1tsp ground ginger
1/4tsp ground nutmeg
Pinch salt
Pinch ground black pepper
40g melted coconut oil
30ml maple syrup
Zest 2 clementines
1 egg, whisked

FOR THE CHOCOLATE
35g cacao butter
25g cacao powder
20-30ml maple syrup (adjust to taste)

METHOD

- Add the dry ingredients to a mixing bowl.

- Melt the coconut oil and add to the dry ingredients along with the maple syrup, clementine zest and egg.  Stir with a spoon until well combined and a dough consistency.

- Place the cookie dough on to a sheet of cling film in a rough sausage shape, leaving about 2 inches at either end.  Fold the cling film around the dough to encase it.  Pinch the two ends and roll the dough in the cling film along the surface until you have a compact sausage, about 2inches diameter.  Place in the fridge to chill for 30mins.

- Preheat oven to 175C.

- Whilst the dough is chilling, make the chocolate.  Melt the cacao butter together with the maple syrup in a heatproof bowl over a pan of simmering water (make sure the water doesnā€™t touch the bowl).  Once melted, add the cacao powder and stir/whisk until there are no lumps left.  Set aside to cool to room temperature.

- Line a baking sheet with greaseproof paper.

- Remove the dough from the fridge, unwrap and cut into 16-18 even pieces.  Roll each piece into slightly flattened balls in between your palms.  Place on the baking tray and bake in the oven for 17-20minutes.  Remove and cool on a wire rack.

- Once cooled, dip into the chocolate and place on the baking sheet.  Once the chocolate has set, store in an airtight container ā€“ they will keep for 5 days.