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.)

Ingredients:

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

Method:

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.