Sometimes you just need to indulge, so I made a giant ginger bread cookie. This is the crunchy, dry kind that snaps like a biscuit rather than a cookie. It’s full of flavour and full of calories. Keep it for a treat or a party. (Just a heads up, I’m rubbish at making cakes and biscuits etc so the presentation isn’t marvellous, but it tastes good none the less.)
256g of all-purpose flour (plus extra for rolling)
1 ½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
60g of molasses
A few teaspoons of melted coconut oil
60g of brown sugar
32ml of almond milk, soy milk, or rice milk
1 teaspoon vanilla extract
Preheat oven to 200 degrees.
Sift dry ingredients together into a large mixing bowl.
Whisk together the oil, molasses, sugar, milk, and vanilla extract.
Mix wet ingredients into dry, using a whisk, an electric hand mixer, or your hands, untill uniform.
Flatten the dough into a disk and refrigerate, for 30 minutes (or overnight).
Dust a clean surface with flour. Roll the dough out untill it’s about a 1/4 inch thick.
Cut into desired shapes if you wish or keep as a large biscuit as I did.
Bake for 8 minutes, or until the edges are just browning.
Let cool before serving.