Gingerbread is a great festive snack and a treat to have on hand when people drop in. We love these delicious crinkle cookies and hope you do, too.
Ingredients:
- 3/4 cup butter substitute of your choice
- 1 cup brown sugar
- 1 egg substitute - we use 'Well and Good' brand
- 1/4 cup molasses or treacle
- 2 1/2 cups plain flour. We made our cookies gluten free by using gluten free flour. You may find you need a little more flour if you choose this option.
- 2 teaspoons baking soda
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon mixed spice
- Approximately 3/4 cup icing sugar
Method:
- Cream butter substitute and sugar using electric beaters for around three minutes or until soft and fluffy.
- Add egg substitute and molasses/treacle and mix until combined.
- Add the dry ingredients to a second bowl. Stir.
- Combine the wet and dry ingredients using a wooden spoon.
- Using your hands or a dessert spoon, create balls of cookie dough. Roll the balls in the icing sugar and place on a baking tray. Press the cookie dough down with a fork. The cookies will expand a little so leave room between the balls.
- Bake in the oven at approximately 180C degrees for around 10-15 minutes.
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