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Vegan Gingerbread Cookies

Recipe by @becsvegankitchen

Tis the season! There’s not much that tops freshly baked gingerbread, and it makes a thoughtful and easy gift for a loved one (or yourself, as you watch Christmas movies in bed).

 

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Ingredients
  • 3 1/4 cups spelt flour⁠
  • 2 teaspoons baking powder⁠
  • 1 tablespoon powdered ginger⁠
  • 1 tablespoon cinnamon⁠
  • 3/4 teaspoon salt⁠
  • 3/4 cup vegan butter⁠
  • 3/4 cup OWN rapadura sugar⁠
  • 3/4 cup golden syrup⁠
  • 1 teaspoon vanilla extract⁠

 

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Method
  1. Use an electric beater to beat the butter and sugar together in a large mixing bowl until smooth and creamy. ⁠
  2. Add the golden syrup and vanilla extract and beat again until blended. ⁠
  3. Slowly add the dry ingredients, beating or hand mixing after every small increment. ⁠
  4. The mixture should resemble a dough. ⁠
  5. Divide the dough into two halves and roll each into a ball. Wrap each ball tightly in plastic wrap.⁠
  6. Place the dough into the fridge to chill for 2 – 3 hours. ⁠
  7. Once the dough has chilled, heat the oven to 180 degrees bake. ⁠
  8. Sprinkle the kitchen bench or a flat surface lightly with flour, remove one of the dough balls from the fridge, unwrap it and roll it out using a rolling pin. ⁠
  9. Using a cookie cutter, cut shapes out of the dough and transfer to a tray lined with baking paper leaving 2 inches between each cookie. ⁠
  10. Bake the cookies for 10 minutes and transfer to a cooling rack. Complete these steps until all of the dough has been used up.

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