Perfect for the holiday season, and containing a considerable amount of flax seeds, these biscuits provide fiber and good fats. In addition, since the fibers of flax seeds are soluble in nature, these biscuits can help improve digestion.
- 375 ml 1 ¾ cup all-purpose flour
- 60 ml 1/4 cup ground flax seeds
- 10 ml 2 tbsp. 1/2 teaspoon ground ginger
- 5 ml 1 tsp. 1/2 teaspoon ground cinnamon
- 1 ml 1/4 tsp. allspice (or ground nutmeg)
- 2.5 ml 1/2 tsp. baking soda
- 1 large egg, beaten
- 60 ml 1/4 cup maple syrup
- 60 ml 1/4 cup molasses
- 60 ml 1/4 cup margarine
- 160 ml 2/3 cup powdered sugar
- 10 ml 2 tbsp. egg white or water
- In a large bowl, combine all the dry ingredients. Leave to the side.
- In a second bowl, whisk the eggs with the maple syrup, molasses and margarine until the mixture turns white, about 5 minutes.
- Gradually incorporate the wet mixture into the dry ingredients using a wooden spoon. Refrigerate the dough for 15 minutes.
- Take the dough out of the refrigerator. Preheat the oven to 180 ° C (350 ° F) then parchment two cookie sheets.
- On a floured work surface, roll out the dough to about 5 mm (¼ inch) thick. Cut the figures with a cookie cutter, reusing the scraps and place them on the cookie sheets.
- For the frosting, combine the sugar with the egg white and transfer the mixture to a small plastic bag. Cut off one of the wedges then decorate the cookies to taste!
- Bake for about 10-15 minutes or until cookies are lightly browned around the edges.
Note: these recipes are only suggestions to better inspire you and not recommendations from a professional.