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Gingerbread Cookies




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Vegan Family Cookbook
By Brian P MacCarthy



List of Ingredients




3 cups GF flour blend
1/2 c br. sugar*
3/4 tsp baking soda
3/4 tsp ginger
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp all spice
1/4 tsp cloves
1/2 c molasses
1/3 c water
2 tbs olive oil


Recipe



(you can also make your own brown sugar by combining 1/2 c of crystalized cane juice with 1 1/2 tsp of molasses)

Preheat the oven to 350 F

In a large bowl, whisk together flour, sugar, baking soda, and spices.

With a spoon, stir int he molasses, water and oil.

Knead the dough until all ingredients are combined (do not overwork or you will have tough cookies).

Roll out the dough on a lightly floured surface to 1/2 in thickness.

Cut out the cookies and place on a prepared cookie sheet (see parchment paper option below).

Bake for 11 minutes or until done to your preference. Finished cookies will be soft but will stiffen as they cool.

Variations: GINGERBREAD HOUSE (yields 3 10 x 14 walls)

Tripe the cookie recipe. Divide dough into 3 parts. Roll out each part onto an 11 x 14 inch parchment-lines cookie sheets. Bake at 350 F for 15 minutes. After dough is cooled, cut out your wall shapes or roof pieces as needed. Let product sit out overnight, uncovered to stiffen before using. Use sugar to join walls and roof.

Melted Sugar

NOTE: Melted sugar is VERY hot and can cause serious burns - please take precautions).

In a heavy-bottomed pan, like a cast iron skillet, add the desired amount of sugar. Over medium heat, heat the sugar until liquified, stirring frequently. Turn heat to low or remove from heat. Dip edges of the gingerbread walls, etc. into the metled sugar and attach at desired location. Hold until secured. Sugar can be reheated a couple of times, but be very careful as it burns easily.

Yields 20 - 5 in people