Gingerbread Cookies
Christmas is knocking on the door, the time of year we embrace each other and a few treats!
Below is my go to recipe fornostalgic, warming ginger cookies. No, it's not low sugar, low fat, low flavour- tis not the season, but it's super easy, great to make as gifts or perhaps with children. Shape into men, stars, the dog, whatever you'd like!
Works well with vegan alternatives and gluten-free flowers.
Ingredients
125 g butter of choice
1/2 cup brown sugar
90 mL golden syrup or maple syrup
30 mL treacle
1 tsp vanilla extract
2 + 1/2 cup plain flour
1 tsp baking powder
1 tbsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 zest of orange
pinch of salt
to decorate:
icing:
1 cup icing sugar
1 + 1/2 tbsp dairy/soy/oat milk
smarties/cupcake decorations
How to make:
Preheat oven to 180°C fan forced, and line 2 baking trays.
Add the vegan butter and brown sugar to a mixing bowl and whisk together using an electric whisker on a medium setting until pale and creamy.
Add in the golden syrup, molasses and vanilla and whisk until combined.
Sieve in the flour, baking powder, spices, orange and salt. Stir dry ingredients through, then turn onto a lightly floured surface and knead until smooth.
Press dough into a ball, cover with cling wrap and place in the fridge to rest for 30 minutes.
Turn the dough onto a lightly floured surface and roll out until about 4mm thick. Use any sized gingerbread man cutter to cut out cookies.
Place on trays about 2-3 cm apart. Repeat with any excess dough.
Bake in the oven for 10 minutes or until brown. Remove from oven. Transfer to a rack to cool.
Stir together the sieved icing sugar and soy milk until thick and creamy. Spoon into a piping bag with a narrow nozzle and pipe icing over gingerbread men to decorate. Finish with Smarties. Allow icing to set before eating.