This is that thinner style gingerbread that has both a snap, but is also soft and chewy on the inside. If you’re afraid of spices this may not be the recipe for you, but if you love the warmth that consuming gingerbread can bring, well my friend you’ll love these.
Gingerbread
If you’re afraid of spices this may not be the recipe for you, but if you love the warmth that consuming gingerbread can bring, well my friend you’ll love these.
40
servings20
minutes7
minutes3
hours27
minutesKeep the screen of your device on
Ingredients
450 grams 450 Flour
8 grams 8 Cocoa Powder
4 tsp 4 Ground Ginger
1.5 tsp 1.5 Ground Cloves
2 tsp 2 Ground Cinnamon
0.5 tsp 0.5 Bicarb Soda
1 tsp 1 Salt
1.25 tsp 1.25 Black Pepper
226 grams 226 Nuttelex Buttery
180 grams 180 Raw Sugar
1 tsp 1 Egg Replacer
2 TBS 2 Water
1/2 Cup 1/2 Molasses
2 TBS 2 Glucose Syrup (Optional)
- Gingerbread Spice Topping
1 tsp 1 Ground Cinnamon
0.5 tsp 0.5 Ground Ginger
0.25 tsp 0.25 Ground Cardamom
0.25 tsp 0.25 Ground Nutmeg
0.25 tsp 0.25 All-Spice (Optional)
0.125 tsp 0.125 Ground Clove
30 grams 30 Raw Sugar
Directions
- In a small container, combine the spices for the Gingerbread Spice Topping and store aside.
- In a medium bowl, combine the all-purpose flour, all of the spices in the cookie ingredient section, baking soda and salt. Set aside. Mix the Egg Replacer with 2 TBS water and set aside to create your “egg”.
- In the bowl of a stand mixer, add the Nuttlex Buttery and sugar. Cream until light and fluffy, for 4-5 minutes, scraping down the sides of the bowl with a nonstick spatula half way through. Add in the molasses and glucose syrup (optional), mix again. Add in the egg replacer mixture and mix until smooth. Add in the dry ingredients and mix until thick dough forms.
- Split dough into two halves and chill in the refrigerator for a minimum of 3 hours, and up to 3 days (the longer the better)
- Preheat your oven to to 180°C Fan-forced and line your baking trays with baking paper. ake dough out of the refrigerator, and place onto a floured surface. Roll out into 1cm thickness. Cut out cookies into desired shape and sprinkle the chai spice on top of each one before baking.
- Bake for 7 minutes. Remove from oven and leave to cool on the tray for 5-10 minutes or until hardened before transferring onto a wire rack.
