Gingerbread Men with added flax

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Flaxseed Gingerbread Men
Biscuits that are good for you? Well we do try. The added
ingredients and lack of sucrose can make all the difference.

Makes 12-14 cookies

Preparation and Cooking Time
15 minutes + 12 minutes plus 15 minutes chilling time

Storage
Freeze for up to three months. These will store well in an airtight
container for up to 3-4 days

Health Benefits
Flaxseed is high in fibre to aid digestion, helps stabilize blood
sugar levels and packed with omega 3 fatty acids important for brain
development and function. Rich too in B vitamins and magnesium needed
for the production of energy and neurotransmitters.

100g (3½oz), scant ½ cup tahini, sesame seed paste
60g (2oz) heaped ½ cup ground flaxseeds
4tbsp honey or agave nectar
1 egg, free range, beaten
125g (4½oz) 1 cup plain or wholemeal flour
1½ tsp ground ginger
1 tsp cinnamon
¼ tsp bicarbonate of soda
Beaten egg to glaze

1.Preheat the oven to 180ºC/350ºF/Gas 4.
2.Lightly grease a baking tray.
3.In a bowl, combine the tahini, flaxseeds, honey or agave nectar and
beaten egg until creamy and smooth. Sift together the flour, ginger,
cinnamon and bicarbonate of soda in a bowl. Stir in the tahini mixture
and beat well to form a stiff dough. Knead lightly then wrap in cling
film and chill for 15 minutes.
4.Lightly flour a work surface and roll out the dough to about 1cm ½
inch thick. Using a biscuit cutter, stamp out shapes and place on the
baking tray.
5.Brush the biscuits with a little beaten egg. Bake for 10-12 minutes,
until the biscuits are lightly golden brown. Allow to cool for 5
minutes before removing from the sheet. Place on a cooling rack until
completely cold.