Spelt Gingerbread Cookies

It’s nearly Christmas!! Meaning I’ve basically had time to do nothing. I really wanted to make some vegan gingerbread this year and I finally found some time to do it. I was a bit wary because this was my first time baking anything in our new oven – our old oven sadly died a couple of weeks ago (we had it for 20 years and it was here when we moved in!). The new oven is all in centigrade and has a fan so everything cooks a lot quicker.

These turned out great however! I’ve used wholegrain spelt flour because I wanted a deeper darker cookie but if you want to you can use regular flour. If you want to use these cookies as christmas tree decorations make a small hole in the dough before baking – then thread through some ribbon after they are chilled.

INGREDIENTS

Recipe adapted and veganised from here

  • 400g  wholegrain spelt flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 125g vegan butter
  • 175g soft brown sugar
  • 3 tbsp aquafaba
  • 2 tbsp maple syrup
  • 2 tbsp golden syrup

  1. Preheat your oven to 350f/180c. Line two baking trays with parchment paper or silpat mats and set aside.
  2. In a large bowl sift together the flour, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
  3. In the bowl of a stand mixer add the butter and brown sugar. Beat on medium to cream together. Drizzle in the golden syrup and maple syrup. Add the aquafaba until everything is well mixed
  4. Slowly add the flour mixture bit by bit until the mixture comes together in a dough.
  5. Tip the dough out onto some clingfilm and knead lightly for about 3 minutes. It will be sticky – kneading it in the clingfilm will help reduce some mess!
  6. Wrap the dough up in the clingfilm and leave it in the freezer to chill for 1 hour.
  7. Remove the dough from the freezer. Tip it out onto a well floured work surface. Using a floured rolling pin roll the dough out thinly, to around 1cm thick. Use cookie cutters to cut out your desired shapes until all the dough is used up. I used a mixture of star shapes, christmas tree and holly leaf cutters.
  8. Carefully place the cookies onto the prepared baking trays – making sure to leave a good distance between them as they will expand outwards when cooking.
  9. Bake the cookies in the oven for 12 minutes or until golden brown.
  10. Leave the cookies to cool on the parchment before peeling off and dusting with icing sugar.

 

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