Monday, December 2, 2013

Vegan Gingerbread Kids

This recipe is my vegan adaptation of a traditional recipe found in the Alpha-Bakery, Gold Medal's Children's Cookbook. It's not perfect eating (boo flour boo), but I've made the recipe vegan using coconut oil instead of shortening and it makes a cookie that you can decorate with icing and/or build Gingerbread tardises out of.



Vegan Gingerbread Cookie Dough

1/2 cup of brown sugar
1/2 cup of dark brown molasses
1/2 cup of coconut oil (softened, but  not melted)
1/4 cup of water
3/4 tsp salt
3/4 tsp ground ginger
1/4 tsp allspice
1/2 tsp baking soda
2.5 cups of white flour

1. Beat sugar, molasses, coconut oil and water in large bowl with electric mixer until relatively smooth. (Coconut oil will probably make tiny little lumps--s'ok. Deal.)

2. Add rest of ingredients to make dough

3. You can optionally chill the dough for 2 hours to make roll-out cookies.

4. Shape your cookies to be about 1/4" thick.

5. Bake at 375 degrees for 8-10 minutes.

6. Makes about 5 or 6 biggish cookie shapes that will stay relatively puffy but will harden as they cool. Once they harden, you can decorate them.



We made gingerbread sonic screwdrivers and daleks. We ate them, though. This is what remains.

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