- 100g gingerbread cookies
- 1/2 tsp ground cinnamon
- 1-2 tbsp golden syrup
- 80-100ml hot water
- 85g refined coconut oil - in solid form (not melted)
- In the bowl of a food processor, combine gingerbread cookies and cinnamon. Blitz to a fine crumb. With the motor running, add ¾ of the water and continue to blitz until smooth and stea, subsides. Add golden syrup to taste and adjust consistency with remaining water if required.
- Add coconut oil and blitz again until silky smooth and homogeneous. Place spread in a glass jar and keep in the fridge.