Vegan gingerbread cookies

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!