Truly hot, spicey, crispy vegan gingerbread:) Made of rye flour and brown sugar, these cookies look really dark. Well-stored when placed in a cookie box, a couple of weeks they will last for sure. For more tender dough, use vegan shortering and nut/non-dairy milk instead of chicory/coffee. Rye flour can be replaced by plain flour. Happy baking!:)
Takes approx 2 hrs (20 mins preparation + 1 hr cooling + 40 mins cutting & baking)
Makes a few dozen of cookies
1/2 cup (125 ml) neutral vegetable oil (corn)
1/3 cup (85 ml) chicory (vegetable milk/coffee/water)
1/2 cup dark brown sugar
2 tbsp golden syrup (honey)
1 1/2 cup rye flour
1/2 tbsp corn flour (starch)
1/4 tsp chili powder or cayenne pepper
2 tsp ground ginger
1 tsp cinnamon
1 tsp clove
1/2 tsp cardamom
1/2 tsp nutmeg
dash ground star anise
1/3 tsp baking soda
1/2 tsp lemon juice
Mix 1/3 cup of hot boiled water and 1 tsp of chicory. Set aside to cool.
In a medium bowl, combine the oil, cooled chicory, brown sugar and salt. Mix until the sugar has been dissolved. Add golden syrup or honey and stir again. Sift in the spice and flours. Sprinkle baking soda and squeeze lemon juice. Mix everything and knead the dough. Shape into a ball, make it flat. Wrap into a plastic wrap and place into the fridge to chill for 1 hour or more (alternatively, for 30 minutes into the freezer).
Preheat the oven to 180°C/350°F. Line cookie sheets with parchment paper.
Dust the work surface with flour. Roll out the pastry and cut the cookies (about 4mm thick). Reroll the scraps and repeat again (every time flouring the work surface). Transfer the cookies onto the baking sheet and bake about 12-15 mins or until fragrant. Let cool and firm on a cooling rack. Sprinkle with icing sugar or decorate as you desire.