Gingerffic Cutouts
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Ingredients (use vegan versions):
- 2 cups all-purpose flour (can be whole wheat)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (optional)
- 2 teaspoon ground ginger (can use finely grated fresh ginger)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice (optional)
- 1/3 cup chopped crystallized ginger (optional)
- 1/3 cup canola or grape seed oil (can partially replace with applesauce)
- 1/2 cup vegan sugar
- 1/4 cup molasses
- 1/4 cup unsweetened soymilk
Directions:
Sift together all dry ingredients. In
a separate bowl, whisk together oil and
vegan sugar thoroughly. Stir in molasses.
Stir in soymilk. Add flour mixture to
molasses mixture 1/2 cup at a time;
stirring until flour is well combined
after each addition. Stir in
crystallized ginger if desired.
Roll out dough into a manageable disk
between two sheets of parchment or wax
paper. Refrigerate or freeze until
stiff (1/2-1 hr). Pop dough back into
the fridge/freezer at any point during
the following steps if it becomes too
soft to handle!
Roll dough until just under 1/4 inch
thick. Peel off top layer of paper,
cut into shapes. Place on parchment
lined cookie sheet and bake in
preheated 325F oven for 5 min, rotate
sheet, bake another 5 min. Depending
on thickness of your cookies and
strength of your oven, baking time may
need adjustment. Cookies should be
puffy and with soft centers straight
out of oven. Let cookies cool on sheet
for 10 min before removing and cooling
completely. Frost and decorate as
desired.
Serves: makes 3 dozen
Preparation time: 30 minutes + refrigeration
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