Ingredients
- 3 cups whole-wheat or simply wheat flour
- 1 tablespoon baking powder (aluminum free)
- 2 teaspoon powdered ginger
- 1 1/2 tablespoon fresh minced ginger (adds spice)
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves (powder)
- 1/4 teaspoon mace or nutmeg (optional)
- 1/2 cup canola or rapeseed oil (the last is a key to the end result!)
- 1 cup pure vegan maple syrup
- 1/3 cup Nestle instant espresso coffee powder (or any other instant coffee powder)
- raisins or currants or dried sweetened cranberries for decoration
Directions
1. Mix dry ingredients.
2. Mix wet ingredients separately and add coffee
powder to them. Whisk the wet ingredients until
you get a smooth mass (if you have coffee powder
that does not dissolve easily heat the wet
ingredients on low heat and stir till all become
a smooth whole).
3. Add wet mixture to dry and knead into a nice
golden brown colored dough ball. Stamp the ball
flat and roll out between two baking sheets to a
1/4 inch thickness.
4. Here's the fun part! Take either cookie
shapes or a nice sharp knife and cut cookie
shapes out of the dough yourself. I like to let
my imagination take the lead and end up with all
kinds of forms. Decorate with the dried fruit.
5. Preheat the oven to 400F. Place cookies on
two baking sheets (can use same ones you used to
roll out dough) and bake until golden on bottom,
or until they stop feeling sticky. Here you can
decide for yourself whether you want softer
texture or harder (real cookie texture) and bake
them anywhere between 10 and 25 min.
Serves: 1 - 21
Preparation time: 30 min