Monthly Archives: December 2012

Gingerbread

Merry Christmas!  Or whatever, if anything, you happen to celebrate on 25th December every year.  I’m not sure why gingerbread is so closely linked to Christmas (though I’m sure I could find out if I cared), but no matter what the reason, it’s yummy!  Most commonly found in the walls and roof of miniature houses, but I don’t have the patience for that, so I just made my gingerbread into one giant slab which I cut into squares and dusted with icing sugar.

It’s not a difficult recipe, although I did have a little trouble with the rolling pin sticking to the dough, so I think I didn’t use enough flour on the rolling pin.  In any case, I ended up just using my hands (shhh, don’t tell anyone!) and slapping the dough into a big circle to cover a pizza tray and baking it that way instead of cutting into cookie shapes.  I can’t help it, I’m lazy.  And I also think I threw out all my cookie cutters when we moved – oops.

Gingerbread

Gingerbread

Ingredients:

  • 1/3 cup canola oil (I used peanut oil – I’d normally use almond oil, but I’d run out)
  • 3/4 cup sugar
  • 1/4 cup molasses (I used golden syrup)
  • 1/4 cup plain non-dairy milk (I used almond milk)
  • 2 cups whole wheat pastry flour or plain flour (I used mostly plain flour, ran out, then topped it up with a bit of wholemeal flour)
  • 1/2 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • Spice blend: 1/2 tsp ground nutmeg, 1/2 tsp ground cloves (I used whole cloves and crushed them, though not very well I might add), 1/2 tsp ground cinnamon, 1.5 tsp ground ginger

Method:

In a large bowl, whisk together the oil and sugar for about 3 mins.  Add the molasses and non-dairy milk.  The molasses and non-dairy milk won’t really blend with the oil but that’s ok.

Sift in all the other dry ingredients, mixing about halfway through.  When all of the dry ingredients are added, mix until a stiff dough is formed.  Flatten the dough into a disc, wrap it in plastic wrap, and chill for an hour or up to 3 days in advance (if you are not cutting into cookie shapes and just doing a slab like I did, you don’t need to do this step).  If the dough chills longer than an hour you may want to let it sit for 10 mins to warm up a bit before proceeding.

Preheat oven to 180c.  Lightly grease two baking sheets or line them with parchment paper (I used 1 round pizza tray).

Using a lightly floured rolling pin, roll the dough out onto the trays to about 3/4 cm thick.  Bake for 8 mins.

Remove from the oven and let cool for 2 mins on the tray, then cut, and move to a wire rack to cool completely.  Dust with icing sugar if desired.

Adapted from:  Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

Categories: Desserts & Sweet Treats, Snacks | Tags: | Leave a comment

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