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Do you have a list of things you want to bake or cook? For me it’s these gingerbread cookies, they are spicy and so delicious.
Molasses or maybe sugar beet syrup?
Molasses can be found in the well-stocked health food store or health food store or (web). Molasses has a strong spicy taste, because you can not actually compare with anything else. Sugar beet sugar which is available everywhere to buy is in comparison milder, a little lighter and cheaper.
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Vegan gingerbread cookies
225 g (2 1/2 cups) spelt flour (Type 1050)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground ginger
1/4 teaspoon ground cloves
Pinch of sea salt
110 g (1/2 cup) vegan butter, soft
90 g (1/2 cup) of brown sugar
145 g (1/2cup) of molasses
Mix flour, baking soda, baking powder, sea salt and the spices in a bowl.
Mix soft butter and sugar in the food processor with the flat beater until double size. Add the molasses and mix again.
Slowly stir in the flour mixture. Put the dough on a work surface, knead briefly and then wrap in cling film.
Let the dough rest in the fridge for 1-2 hours.
Preheat the oven to 180 ° C.
Then roll out the dough between two layers of baking paper and cut out cookies. Bake in the oven for 10 minutes.
Allow to cool and then store in a cookie jar.
If you try these vegan gingerbread cookies or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE We would love to see what you come up with. Thank you!
Vegan gingerbread cookies
Ingredients
- 225 g spelt flour Type 1050
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 teaspoon ground cloves
- Pinch of sea salt
- 110 g vegan butter soft
- 90 g of brown sugar
- 145 g of molasses
Instructions
- Mix flour, baking soda, baking powder, sea salt and the spices in a bowl.
- Mix soft butter and sugar in the food processor with the flat beater until double size. Add the molasses and mix again.
- Slowly stir in the flour mixture. Put the dough on a work surface, knead briefly and then wrap in cling film.
- Let the dough rest in the fridge for 1-2 hours.
- Preheat the oven to 180 ° C.
- Then roll out the dough between two layers of baking paper and cut out cookies. Bake in the oven for 10-12 minutes.
- Allow to cool and then store in a cookie jar.
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