VEGAN PRESSED GINGER COOKIES
* This recipe uses wheat Flour 260g Baking soda 1 tsp Salt 1 tsp Ground ginger powder 1/2 tsp * Ground cinnamon powder 1/4 tsp Canola oil 1/2 cup Molasses 1/4 cup Warm water 1/4 Sugar 200g Cookie cutters of your choice *Ground ginger may vary in its spiciness by brand or even countries produced. I use my Japanese ground gingers and it is extra strong. If If you are using common ground ginger in USA, you can go as much as 2 tbsp. *No peanuts, tree nuts, milk, eggs, soy |
1. Pre-heat the oven to 350F.
2. Spray the oven tray with canola oil or line with the cookie sheet.
3. Combine flour, baking soda, ground ginger, ground cinnamon, and salt. Mix well and shift. Set aside.
3. Beat the sugar, canola oil, molasses, and water until oil blends well to the other wet ingredients.
4. Pour the flour mixture to the wet ingredient bowl and blend well together using spatula.
5. Spoon the cookie dough onto the prepared tray. Give them space in between for they will melt as they get baked.
6. Bake for about 13 minutes. Let them cool about 5 minutes.
7. Press the cookie cutters to the cookies just deep enough to make a mark. Don't press all the way. Let them cool a little longer.
2. Spray the oven tray with canola oil or line with the cookie sheet.
3. Combine flour, baking soda, ground ginger, ground cinnamon, and salt. Mix well and shift. Set aside.
3. Beat the sugar, canola oil, molasses, and water until oil blends well to the other wet ingredients.
4. Pour the flour mixture to the wet ingredient bowl and blend well together using spatula.
5. Spoon the cookie dough onto the prepared tray. Give them space in between for they will melt as they get baked.
6. Bake for about 13 minutes. Let them cool about 5 minutes.
7. Press the cookie cutters to the cookies just deep enough to make a mark. Don't press all the way. Let them cool a little longer.
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