Gingerbread Cookies
- Prep Time
- Cook Time
- Chill Time
- Serves
Ingredients
- 1 tbsp ground flaxseed
- 390g plain flour
- 1 ¼ tsp baking powder
- ½ tsp salt
- ¾ tbsp ground ginger
- 2 tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 150g dairy-free spread
- 150g brown sugar
- 200g molasses
- 2 vanilla pods or 2 tsp vanilla extract
- 1 bar Ombar Gingerbread Spice
Method
-
1.
Start by preparing flax egg. Add ground flaxseed and 2 ½ tbsp water to a dish and stir. Let rest for 5 minutes to thicken.
-
2.
Combine flour, baking powder, salt, ginger, cinnamon, allspice, cloves, and nutmeg in a large bowl.
-
3.
In another bowl, with a handheld or stand mixer fitted with a whisk attachment, whisk dairy-free spread on medium speed until creamy, for about 1-2 minutes. Add brown sugar and molasses and mix until combined.
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4.
Add flax egg and vanilla and mix until fully combined.
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5.
Add the dry ingredients and mix on low speed or by hand until no dry spots remain. The dough should be sticky and thick.
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6.
Knead the dough a few times by hand and divide in half. Form circles and wrap tightly in cling film. Chill for at least 3 hours or up to 3 days.
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7.
Preheat oven to 175°C (or 155°C fan oven). Line 3 baking trays with baking paper.
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8.
On a well-floured surface roll out dough into 6mm thickness. Cut out cookies with gingerbread men cookie cutters and place on trays with space in-between.
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9.
Bake for 8-9 minutes. Allow to cool completely.
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10.
Melt Ombar Gingerbread spice in a microwave, in 20 second bursts, stirring in-between. Be careful not to burn.
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11.
Decorate completely cooled cookies with chocolate, making facial features, buttons and dipping the feet to make boots.
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12.
Allow chocolate to cool and harden before eating. Store in an airtight container at room temp up to 1 week.