Sunday, December 1, 2013
Last year around December, I remember being totally overwhelmed. The holidays snuck up on me at the very last second, and I barely had time to enjoy my holiday baking and relax before all the hustle and bustle began. This year, I don't want that to happen, so I've started early.
My favourite part of the holidays (besides getting time off work!) is the baking. I've baked many holiday treats over the years, and this year I have bunch of new recipes I'd like to use. But while in the past, I've baked edible presents for those I love with tried and tested recipes, this year, I'm branching out. But you can't bake a present with a recipe you haven't tried yet .. am I right?
So I'm taking the next three weeks to test all the new recipes I plan on baking for family and friends. I know ... hard job, but it's gotta get done! ;)
I've started with these little cut-out gingerbread cookies. And let me tell you, the dough is a dream. I usually save roll-out cookies for the holidays specifically because they take a lot of time to make. The dusting, the chilling, the rolling, the chilling again .. It's a labour of love. With these cookies, you still have to dust and chill and all the jazz, but the dough is so easy to use that it takes half the work out of it. It doesn't crack, you don't have to take it out of the fridge 30 minutes before rolling and it doesn't even stick that much to counter, provided you give it just a small dusting of flour when rolling out. They also don't need to be chilled right before baking in order to keep their shape, which makes them perfect for using your cute holiday cookie cutters.
And the dough is delicious -- spicy and deep but not too sweet (making them perfect for decorating with icing and sprinkles!) and since it's vegan, you can snack on it without worrying about eating raw egg. It's also perfect if you have left over pumpkin puree that you're dying to use up.
Bake up a batch and don't forget to share. 'Tis the season!
Vegan Gingerbread Cookies
adapted from That's So Vegan
makes about 3 dozen smallish cookies
1/3 cup of Earth Balance
1/2 cup of brown sugar
1/4 cup of pumpkin puree
1 tablespoon of ground flax
3 tablespoons of molasses
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1 cup of spelt flour
1.5 cups of all purpose flour
2-3 tablespoons of soy milk as needed
1. In a large mixing bowl, cream the earth balance and sugar until well combined. Add the flax, pumpkin puree and molasses and mix well.
2. Add the baking powder, spices and flour and stir gently. Add soy milk one tablespoon at a time, stirring gently in between, until you get a nice firm dough.
3. Chill your dough for at least an hour, or over night.
4. On a lightly floured surface, working in batches (I divided my dough into 4 batches), roll out the dough to your desired thickness, dusting with flour as needed. Cut out using your favourite cookie cutters and place on a non-stick or parchment-lined baking tray. If you're using sprinkles, press them into the cookies.
5. Bake at 350 for about 10-12 minutes (depending on the thickness). Let them cool completely before adorning with icing.