Gingerbread men are so yesterday. Try something new this Christmas with aromatic, strong cinnamon cut-out cookies you can make thin and crunchy or thick and soft, one recipe for all!
Ingredients
2¼ cup plain flour
½ tsp bicarb/baking soda
1 heaped tbsp. cinnamon powder
1 tsp ginger
½ tsp nutmeg
pinch of salt
⅓ cup blackstrap molasses
¾ coconut sugar
½ cup coconut oil
2.5 tbsp. non-dairy milk
Instructions
Sieve the flour, bicarbonate of soda/baking soda, cinnamon, ginger, nutmeg and salt into a large bowl and set aside.
Add the Molasses, coconut sugar, coconut oil and non-dairy milk into a saucepan and melt over a low heat. Keep whisking until smooth and everything is completely melted.
Pour the wet mixture into the flour and fold together until it forms a dough, using your hands to gather any loose mixture into a ball. It should be a firm dough.
Flatten into a disc and wrap in cling film and refrigerate for at least 30 minutes.
Preheat your oven at 180C/350F/Gas Mark 4
Take the dough out of the fridge and place onto a lightly floured surface. Place a large piece of baking paper on top of the dough and roll out with a rolling pin evenly.
If you want thin crispy biscuits, roll to about 0.5cm, and for thick softer biscuits, roll to about 1cm.
For the crispy biscuits for 7-8 minutes and for thicker cook for 9 minutes. To check, press a finger onto the cookie and it should barely leave an imprint.
Take out and leave to cool before decorating as desired.
Notes
If you want your cookies to sit on your mug of coffee, insert a thin, long rectangle up to where the cinnamon bread mans belly button should be before baking!
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/cinnamon-bread-men/