I really miss Christmas in Hungary…the real fir trees, the snow, the ‘szaloncukor’ that turns up everywhere! But especially these delicious gingerbread-like cookies (mézeskalács) that we would get (from St. Mikulás) on the 6th of December.

This is the first time I’ve made these, and for my next batch I might bake them even longer (as I like them to be super-crunchy). This batch had the delicious gingerbread flavour (quite strong, so if you’re not worried about sugar intake and you’re making these for kids, you might want to add a small spoon of sugar to the batter), and were crisp when baked and cooled, but slightly chewy in the centre (especially when cooled). Still delicious!

The recipe/method is really simple: you just mix together the dry ingredients, and then the wet ingredients. Mix the wet ingredients into the dry, form into small balls (this would also work for cutting into gingerbread shapes if you chilled it before rolling and cutting) and bake at 325 for around 15-20 minutes (longer if you want them more crunchy). This made around 55 cookies.

Dry ingredients: 1 cup almond flour, 1 cup arrowroot flour, 2 tbsp coconut flour, 1/4 tsp salt, 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp nutmeg, 1/2 tsp cloves, 1/4 tsp allspice, 1/2 tsp baking soda.

Wet ingredients: 3 tbsp coconut oil, 1 tsp vanilla extract, 1/4 cup blackstrap molasses, 1 egg.

Magically, these will appear in your shoes overnight – to be stuffed in your face as a pre-breakfast on the 6th of December! (That’s how it works, right?!).