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Vegan gingerbread cookies
Ingredients
Utensils
2 bowls (large), 2 bowls (small), wooden spoon, plastic wrap, oven, rolling pin, cookie cutter, baking sheet, parchment paper, wire rack
How-To Videos
See allHomemade gingerbread spice
How to cream butter and sugar
How to measure
Nutrition per serving
Step 1/ 4
- 50 g rye flour
- 75 g flour
- ⅛ tsp salt
- 3 g gingerbread spice
- 10 g margarine (room temperature)
- 100 g golden syrup
- 10 g applesauce
- 2 bowls (large)
Mix flour, salt and gingerbread spice in a large bowl. In another large bowl, mix together the room temperature margarine, golden syrup, and applesauce until well combined.
Step 2/ 4
- 2 g potash
- 2 g baker’s ammonia
- 2 bowls (small)
- wooden spoon
- plastic wrap
Dissolve potash and baker’s ammonia each with 1 tbsp water. Slowly add the flour mixture to the bowl of margarine mixture, then dissolved potash and baker's ammonia, stirring with a wooden spoon until a sticky dough forms. (If the dough is too sticky, add a little more flour). Wrap the dough tightly in plastic wrap and let it rest in the fridge for at least an hour.
Step 3/ 4
- flour (for dusting)
- oven
- rolling pin
- cookie cutter
- baking sheet
- parchment paper
When the dough is chilled, preheat the oven to 175°C/350ºF. Dust a work surface generously with flour. Using a lightly floured rolling pin, roll out the dough to about 0.6 cm/1/4 in. thick. Dip a cookie cutter in flour and then cut out cookies. Then carefully place them on a baking sheet lined with parchment paper (leave a space of 3 cm between the cookies). Roll out the remaining dough again to cut out more cookies.
Step 4/ 4
- wire rack
Bake the gingerbread cookies for approx. 8–10 min. Then let them cool on the rack for approx. 5 min. So they become firmer. Then let it cool down completely. Decorate as you like.
Enjoy your meal!
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