Ginger cookies are a characteristic sweet of Christmas times, they are very delicious and healthy, a dessert to accompany during the Christmas Eve and New Year You are vegan and they are equally delicious, you will not even notice the difference. In addition, we will explain how some of the ingredients that replace those non -vegans to use them in other preparations. If you do not have a molasses at hand, do not worry, here we will explain how to make your own homemade molasses in a few minutes and you will only need paper and water. Discover how to make easy and fast vegan ginger cookies and enjoy!
| 🚻 8 Diners | 🕘 45m | 🍵 Market | 🤯 Medium Distribution |
| Ingredients to make vegan ginger cookies: |
| 7 grams of linaza, chia or both 3 tablespoons of water 60 milliliters of oil 60 grams of white sugar or brunette 200 grams of wheat flour 1 teaspoon of ginger 1 teaspoon of cinnamon 1 teaspoon of nutmeg 2 smell nails (optional) 1 teaspoon of salt 60 milliliters of molasses 90 grams of paper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, recommended for children, |
Ingredients to make vegan ginger cookies:
1. To start with this vegan ginger cookie recipe, soak the seeds of flaxseed or chia, or both, in a small bowl and proceed to throw 3 spoons of water on these. Let them rest in water for 15 minutes. While they rest, reserve and continue with the next steps. If you want to make gluten -free Christmas cookies, click the link and discover our recipe.
2. On a medium bowl place a strainer and proceed to incorporate flour, ginger and cinnamon. Stir and sift everything on the bowl.
3. Then, a little nutmeg, equivalent to 1/8 teaspoon, 2 smell nails, and a pinch of salt. Stir again and reserve.
4. In another bowl, or in your blender bowl, introduce butter and sugar. Start beating at low speed and, as the ingredients are mixed, the speed rises to a high average. Stir for 3 minutes or until the mixture for vegan Christmas cookies is homogeneous.
5. Take the seeds you left soaking and pass them through a strainer to extract the water we use to soak them, which will have a sticky consistency similar to that of an egg. Three tablespoons of water over 7 g of flaxseed or chia seeds work perfectly As a substitute for an egg, but if you don want your recipe to be vegan, you can simply use an egg.
Trick: If the seeds in the water pass more than 15 minutes or they absorbed a lot mixture.
6. incorporates seed water into the mixture of butter and sugar and bat. This will help butter and sugar integrate better and that, in addition, the mixture of ginger and cinnamon cookies vegans have better consistency.
7. To prepare the molasses or black honey: in a small and high pot place 90 grams of paper, and the third of this in water, that is, 30 grams of water. Leave over medium high heat until it boils; Stir constantly to undo the paper before the water boils.
Trick: either to save and use later, or only to have it at the moment for the recipe, the glass container must be sterilized. This should be put in boiling water and, when you take it out, you must immediately throw the molasses fresh from the fire to prevent the glass from breaking.
8. Immediately after starting and rising, check it out of fire and wait a couple of minutes. Place it again until it boils again and do the same once more. Boil 3 times until a very sticky consistency similar to that of honey. This preparation works well as a honey substitute.
Trick: If you want it to be less sticky you can only let it boil 2 times, and if instead you want a syrup or a more liquid molasses, with letting it boil only once is enough. For Christmas recipes, the most consistent molasses is always used, that is, the 3 booths.
9. When introducing it into a container, strain the molasses to remove impurities. It is important More molasses to book for future recipes you can use more paper. Remember to use the third part in water of the amount of paper you use. Moice has a duration of up to one year.
10. Add the molasses to the mixture and beat to integrate it completely.
11. Then, take the dry ingredients you reserved in a bowl and incorporate the mixture of two tablespoons. Make two tablespoons, beat at medium speed and repeat the process until you have incorporated it completely.
Trick: When the mixture is more solid, you can change the bladder blades for cookie specials. You can also continue mixing the remaining with a teaspoon until you have integrated all the flour.
12. When you have all well incorporated ingredients and sufficiently solid dough, gather everything with your hands until it shakes the shape of the bowl and place it in a previously floured clean inn. Knead for 5 minutes.
13. Then place the mass ball on a flat surface or on a paraffin or vegetable paper. Crush the dough with a roller to reach a thickness of 5 mm, cover with vegetable paper and put it in the freezer for 15 minutes.
Trick: If you want, you can place another layer of vegetable paper on the ball and crush with the roller, or you can crush the dough directly with the roller and then cover it with the paper; But it is important to cover it so that the freezer air does not burn it.
14. Take out the dough from the ginger cookies without egg, remove the paraffin paper from the upper part and proceed to cut the dough with the cookie molds you have at hand.
15. On a tray place the plant paper again and, carefully, see each of the cookies you cut. Then, baked them at a temperature of 180 ºC between 12 to 18 minutes or until the edge of the cookie acquires a slightly darker tone.
Trick: When you have your cookies and ready to put in the oven you can sprinkle refined sugar on top to give it a sweeter touch and a prettier appearance.
16. When you remove the cookies, place them in a grid to let them cool for about 10 minutes. After this time, you will have your vegan ginger cookies ready to taste.
