These whole-wheat gingerbread buttons are a good example of why it is better to bake your own festive treats rather than buy commercially produced baked goods. Baking from scratch at home gives you more control and knowledge. Recipes can be adjusted in many ways to reduce sugar, fat and other nutrient empty calories. Knowing exactly what goes into your home bakes is an added bonus.
Baking at homes offers the opportunity to experiment with less refined ingredients, add fruit and fibre, while reducing the sugar content of original recipes. Healthy homemade bakes make for great picnic food, gift jars and unexpected guests. Giving a recipe a healthy make-over is an easy way to reduce the overindulgence synonymous with the festive season.
This recipe is an easy, kid-friendly one and will help to keep children both occupied and productive in the holidays. Children enjoy making a contribution and lending a helping hand. Confidence in the kitchen, learned from a young age, will never go to waste.
Wishing you a wonderful Christmas Season & 2018!
Whole-Wheat Gingerbread Buttons Recipe
By Dec 11, 2017Published:
- Yield: 60 buttons
- Cook: 15 mins
These whole-wheat gingerbread buttons are a good example of why it is better to bake your own festive treats rather than buy …
- 125 grams baking margarine softened
- 1/2 cup soft brown sugar
- 1 teaspoon fresh ginger grated
- 1 1/2 teaspoons mixed spice
- 1 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup molasses
- 1 cup nutty wheat flour
- 1 3/4 cups cake flour
- Preheat the oven to 180 C and cover a baking tray with baking paper and spray lightly with non-stick spray.
- Cream the margarine and the sugar until well combined and cream in colour.
- Continue mixing while adding ginger, baking soda, mixed spice and salt.
- Scrape down the sides of the bowl before adding the molasses and the egg.
Add the flour and mix to combine
- Bring the mixture together in a ball and chill for 30 minutes in the refrigerator.
- Roll the mixture it balls and flatten to form a button shape the size of a milk bottle top.
Using a lid smaller than the round dough shapes, press a circular line into the dough, forming a rim as found on buttons.
Using a kebab stick, poke two holes in the center of each biscuit to finish off the button look
- Bake the buttons for 10 – 12 minutes until golden and slightly firm
- Allow to cool on a baking tray.