Makes: 12
Time: 25 mins
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| Warming Gingerbread Cookies |
This weekend I came home from uni for my mums birthday, its the first time I've been home since I started uni back in September so of course I've been doing lots of cooking for my mum. I made her a birthday dinner of four
mushroom risotto with
cheese-garlic ciabatta bread and a dessert of
brownies &
almond dream salted caramel ice cream. She absolutely loved it and hasn't stopped expressing how much she's missed my cooking so it's no surprise I was back in the kitchen today, baking. We put all the Christmas decorations up today, I know it may be a bit early but I have to go back to uni on Monday so it was now or never, after we made the house look like winter wonderland I made these ginger bread cookies.
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| Warming Gingerbread Cookies |
I knew I wanted to bake this weekend but I really couldn't decide on whether to make authentic ginger bread or ginger bread cookies; I looked at a countless amount of recipes for both, some including quite questionable ingredients. After looking at about 20-30 recipes and not finding one that I liked the look of or that I had all the ingredients for, I decided on adding ingredients to a pan until the mixture looked, tasted and smelt about right, then baking it gently at 180℃ until the outsides were crisp like a cookie but the inside soft like dense gingerbread. For someone who couldn't decide whether to make ginger cookies or ginger bread, this is a great option, with a delightful flavour of classic winter spices which will make your house smell divine. There are certain foods that are just Christmas; gingerbread, roasted chestnuts, mince pies & anything with cinnamon, so there's nothing like some homemade gingerbread cookies to get you into the festive spirit! These are amazing, especially when warm and really make it feel (and smell) like Christmas, so I'd recommend making a double batch, as they really won't be around long!
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| Gingerbread Cookie Dough |
You'll need:
- Shallow cupcake tray
- Ice cream scoop
- Large saucepan
- Wooden spoon
- Cup measure
Ingredients:
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| Gingerbread Cookies |
- 1.5 cups wholemeal plain flour
- 1/4 cup vegan margarine
- 1/4 cup plain soy yogurt
- 1/2 tsp vanilla extract
- 1/2 cup dark muscavado sugar
- 1.5 tbsp ground cinnamon
- 2.5 tbsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp baking powder
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| Gingerbread Cookies |
Method:
- Preheat the oven to 180℃ and grease each section of a shallow cupcake tin.
- Melt the margarine, sugar, yogurt, vanilla & spices gently together in a pan until combined, remove from the heat and stir in the baking powder and flour.
- Using an ice cream scoop, add a scoop of each mixture into each section of the cupcake tin and smooth out to fill the space.
- Bake for 16-18 mins until the mixture is cooked through, remove from the tray and transfer onto a plate.
- Let them cool slightly and serve up still warm with a cuppa or hot chocolate and enjoy! Cassidy xxx
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| Warming Gingerbread Cookies |
