Vegan Gingerbread Biscuits
An egg and dairy free version of the traditional gingerbread cookies.
Servings: 20 cookies
Ingredients
- 215 g all purpose flour
- 65 g sugar I used soft brown
- 60 g margarine cold
- 30 ml oat milk or other non dairy milk
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp freshly grated nutmeg or ground nutmeg
- 2 tbsp maple syrup
Instructions
- Preheat oven to 165 Celsius. These need to baked on a slightly lower temperature, otherwise they burn.In a large mixing bowl, combine every ingredients - use your hands to crumble the cold margarine and mix it with the dry ingredients.
- Dust a clean surface with flower and with a rolling pen, roll the dough out. About 0.5 - 1 cm high thickness will give you softer, thicker cookies. I like them crunchy like biscuits so I went for thinner ones.
- Bake them for 15-20 minutes on 165 degrees. Let them cool down before decorating. Enjoy.
