Vegan ginger cookies. There is now a week to Christmas and the modality “Christmas” has long been turned "on" in our heads. What better time, then, to prepare a traditional Christmas cookie nice, good, easy and cheap?
After the homemade vegan panettone, here's how to make fragrant ginger and cinnamon biscuits in a cruelty free version, to be served with a good coffee, tea or, why not, a glass of wine, as the Northern European tradition dictates. Because…without ginger, what Christmas is it?
- 250 gr of organic flour 0
- 45 grams of sunflower oil
- 60 gr of raw cane sugar, possibly whole
- 1 teaspoon of baking soda
- 1 teaspoon cinnamon
- 1 teaspoon of minced ginger
- about half a glass of soya milk (or other vegetable milk)
- 1 pinch of salt
- powdered brown sugar to decorate (just chop the brown sugar)
Sift the flour and add the baking soda, salt, sugar, cinnamon and ginger. Add the oil and, a little at a time, the milk. Knead until you get a smooth and compact compound. If necessary, add more milk or flour. Once a smooth and homogeneous dough is ready, wrap in cling film and let it rest in the fridge for half an hour.
After this time, roll out one with a rolling pin dough about half a centimeter thick, helping you with a sprinkling of flour to prevent the dough from sticking. With the special Christmas molds shape the cookies. Place them on a lined baking sheet and cook for 20 minutes, until they have a nice golden color. The kitchen will be filled with a delicious scent of ginger and cinnamon.
Remove from the oven, let it cool, decorate with icing sugar and enjoy your little creations that don't hurt animals. Or, if you resist the temptation to eat them, you can choose to use them as decoration for the tree or as original gifts, as suggested by our list of 10 self-made Christmas gifts.
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