Vegan Gingerbread Cookies with Dandelion Honey
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g syrup, aave
- 100 g spread, (dandelion honey), vean, recipes in the database
- 150 g cane suar
- 50 g mararine, or alsan
- 1 pinch (s) salt
- liter ⅛ coffee, stronger
Moreover:
- 500 g spelled flour
- 1 packet baking powder
- 0.5 ½ pack baking soda
- 0.5 ½ pack gingerbread spice
- 1 tablespoon soy flour
- almond flakes, or almond slivers
Print Recipe
Pin Recipe Instructions
- Heat the syrup, dandelion honey, sugar, butter, salt and coffee in a saucepan until everything is liquid and the sugar has dissolved. Let cool down to hand warmth.
- Preheat the oven to 175 degrees - grease the baking sheet.
- Mix the flour, soy flour, baking soda, baking powder and gingerbread spice briefly and add to the lukewarm syrup mixture. Mix well with the hand mixer. Put the mixture on the baking sheet, distribute it evenly with a spoon and decorate with flaked almonds. Bake for about 40 minutes - a stick test is helpful to see if the cake is ready.
- Cut the cake into the desired pieces. This should be done immediately while it is still hot, this is the best way to cut it.
- I took twice the amount for my picture because we like it so tall and fluffy.
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