Gingerbread Spelt Biscuits

Gingerbread with a spelty twist. Using Rude Health Spelt Flour gives your gingerbread biscuits the perfect snap and a toasty taste. Need we say more?

Makes: 18-20 biscuits (depending on size) and approx 400 ml of caramel

Prep time: 25 mins +15 mins for chilling the dough

Cook time: 20 mins



375g Rude Health Spelt Flour

1 tsp baking soda

1 tsp cinnamon

½ tsp cloves

½ tsp nutmeg

25g fresh ginger grated

Zest of 1 lemon

130g butter or vegan margerine

150g raw cane sugar

1 tbsp molasses

3 tbsp runny honey or maple syrup

1 egg or 1 tbsp aquafaba/1 flaxegg



  • In a large bowl or food processor, blend together the dry ingredients, ginger and zest.
  • Add the butter and crumb together, you want the mixture to resemble bread crumbs. Next, stir through the sugar.
  • Whisk together the egg, molasses and honey. Add this this to the biscuit mixture, mixing until it comes together to form a dough.
  • Tip the dough out onto a lightly floured surface and knead for 1-2 minutes. Shape the dough into a disk, wrap in parchment and place it in the fridge for 15 minutes.
  • Preheat the oven to 180C (fan) and line 2-3 baking trays with parchment.
  • When the dough has had its time in the fridge, roll it out onto a lightly floured surface about ½ cm thick. Use a cookie cutter to cut out the gingerbread shapes and place the cut outs onto the baking tray. Be sure the biscuits aren’t touching.
  • Bake the biscuits for 11-13 minutes until deep golden.
  • Allow them to cool for a few minutes on the tray before transferring them to a cooling rack. Enjoy!

Recipe by Nena Foster

You’re a rude elf when… there’s a queue under your mistletoe.