Gingerbread cookies | Vegan-Gluten free | Christmas
Uppdaterat: 21 jan.
Hello my lovelies! Welcome to the second week of 5 weeks of Christmas! I have had so much fun making these recipes. Spending time in the kitchen in looking out the window and seeing the sun set so early, the lights in the neighbours windows while I peacefully am kneading gingerbread dough. The beautiful smell in the air which brings me back in time and I am happy that I can recreate that moment as an adult it really truly is amazing.
What you need:
12 dl (4.8 cups) gluten free flour
1 tbsp baking soda
1 tbsp cinnamon
1 tbsp ginger
1 tbsp grounded cloves
2 1/2 dl (1 cup) light syrup
1 dl (0.4 cup) vegan cream
3 dl (1.2 cup) sugar
150g vegan butter
1 tbsp nut butter
In a bowl add flour, baking soda, cinnamon, ginger and cloves. In another bowl add butter, sugar, cream, syrup and nut butter and whisk until smooth. Gradually add the flour mixture and whisk until combined.
I allow the batter to cool for at least twelve hours before baking and because it adds so much more flavour as well as it makes it easier to roll out when it's been allowed to set in the fridge before hand. You can of course skip this step but I highly recommend it.
Now it's time to bring out the cookie cutters and rolling pin, begin with rolling out the
dough on a baking sheet the dough should be around 2 mm thick. I find the trick of placing another baking sheet on top while rolling makes it not only easier but you need less flour which helps keep the dough from becoming to dry.
Then cut out your cookies enough to cover the sheet and once done remove the excessive dough and set aside.
Preheat the oven to 200°C (390°F) and bake in the middle of the oven for 10 minutes.
With the rest of the dough rinse and repeat the steps above or set in the fridge for another day as it will be fine in the fridge for a few weeks.