Gingerbread Cookies
Gingerbread Cookies:
Makes 16 cookies
Prep time: 25 minutes
Bake time: 10-12 minutes
Ingredients:
- 185 g of Grain Free Flour Mix plus 1 tbsp for dusting
- ½ cup coconut sugar
- ¾ tsp ginger powder
- ¾ tsp cinnamon powder
- ¼ tsp aluminium-free baking powder
- ¼ tsp fine sea salt
- 1 egg
- 2 tbsp coconut oil, melted
- 2 tbsp blackstrap molasses
Method:
- Preheat oven to 180 degrees Celsius (non-fan forced).
- Line a baking tray with parchment paper.
- In a medium mixing bowl combine Grain Free Flour Mix, ginger powder, cinnamon powder, baking powder and salt. Stir well.
- In a separate bowl, add eggs, coconut sugar, coconut oil and blackstrap molasses and beat with an electric mixer until well combined.
- Add the dry ingredients to the wet ingredients and continue to beat with electric mixer.
- If dough appears too soft, place in fridge for 30-minutes to firm up slightly.
- Remove the dough from the fridge, lightly dust with flour and proceed to roll out between two pieces of parchment paper to ½ cm thickness. Proceed to cut out a shape to test for ease of removal. Place a butter knife under the shape to lift onto the baking sheet. If this happens easily then continue to cut out shapes. If the cookies become stuck to the paper or break easily then the dough is too soft. If this occurs, place a piece of parchment paper on top of the dough and place in the freezer for 10-minutes or until slightly firm.
- Remove from the freezer and continue to cut out shapes.
- Once shapes have been cut out and placed onto baking sheet (1-cm apart), bake in the middle rack of oven for 10-12 minutes.
- Remove from the oven and allow the cookies to harden.