Gluten Free Chocolate Gingerbread

Makes 30 biscuits

500 g (4 cups) Get Farmed! Chickpea Flour

1 tablespoon baking powder

200 g (1 cup) brown sugar

40 g unsweetened cocoa powder

15 g mixed spice

40 ml olive oil

250 ml (1 cup) plant-based milk

INSTRUCTIONS:

Preheat the oven to 180 °C.

Mix chickpea flour, baking powder, sugar, cocoa powder and mixed spice in a bowl. Add olive oil and plant-based milk and knead into a dough.

Roll out the dough on a floured surface to at least 5 millimetres thick and cut out stars, circles, hearts or other shapes with cookie cutters. Place the gingerbread cookies on a lined baking sheet and bake in a preheated oven for 10-15 minutes.

Remove from oven and place on a cooling rack to crisp up before eating.

Tip: If you don't have cookie cutters, shape the dough into small balls and flatten them a bit. This way, you can easily get circular gingerbread..

Store the gingerbread in an airtight container and eat within 3-5 days.