for the last post of the year I want to show you how to bake these little gingerbread vegan guys, which are seriously fanbloodytastic, so addictive with that taste of nutmeg, cloves, cinnamon and obviously ginger!
that royal icing it’s also bloody delicious, so easy to pipe on the cookies, and the best part is that everything in this post is vegan!
I have to admit that they’re a little bit difficult to cut, because the dough is not super firm as other cookie doughs that I’ve been working with, but if you can deal with that you’ll see how beautiful and tasty are them just few minutes later.
VEGAN GINGERBREAD COOKIES
(makes about 50 small cookies)
· ingredients ·
65g sunflower oil
150g caster sugar
60ml oat milk
265g whole wheat flour
½ tsp baking powder
½ tsp baking soda
½ tsp nutmeg
½ tsp cloves
½ tsp cinnamon
1 + ½ tsp ground ginger
200g icing sugar
3 Tbsp oat milk
3 tsp maple syrup
½ tsp vanilla extract
· step by step ·
first mix the oil with the sugar, until the sugar looks well combined.
then add the molasses and milk, and keep mixing for few minutes.
in a large bowl sift all the dry ingredients and add the previous wet mixture in.
pour the dough in a clean container covered with cling film on the fridge for about 1h.
spread a little bit of flour on the table, roll the dough in 3mm maximum approx. and cut the cookies.
bake them for 8 to 10min at 170ºC.
let them cool for 5min and remove from the baking tray letting them cool completely in a cooling rack.
decorate them with the icing.
in a large bowl sift the icing sugar and add the milk, mix it gently.
add the maple syrup and the vanilla extract, and combined it well.
· tips ·
if you let the cookie dough chill on the fridge for more than 1h, you’ll have to let it sit for 10min out of the fridge before roll it.
use any milk that you have as soy milk, or almond milk if you prefer to the cookies and the royal icing.
you can also add ½ tsp of almond extract to the royal icing.
if the royal icing is not thick enough just add more icing sugar progressively.