Christmas is of course the best time to make those gorgeous cookies, but what’s really stopping us from making them any time of the year π Once make, all you need is a glass of vegan hot chocolate, and you’re nicely set for a cosy evening.
Here’s what you need:
- 60g of vegan butter
- 100 grams of brown sugar
- 3 tbsp of golden syrup
- 1/2 tsp of vanilla extract
- flax seed egg replacement (1tbsp of flax seed mixed with 2 tbsp of hot water, mixed and left for 10 min to work it’s magic)
- 270g of wholegrain flour (you may need a little more flour depending how much water you’ll add to the flax seed egg replacement)
- 1/2 tsp of baking soda
- 1 tsp of cinnamon
- 1 tsp of ground ginger
- 1 tsp of allspice
- 1.5 tsp of clover
- A little bit of soya milk for brushing
Don’t worry if you don’t have all the spices, just experiment with what you have at hand.
Here’s what you need to do:
- Mix vegan butter with sugar using an electric mixer
- Add vanilla extract and flax seed egg replacement and mix in
- Add all the remining, golden syrup ingredients (flour, baking soda and spices) and kneed to make a ball
- Wrap the dough ball in a beeswax paper and let it rest in the fridge for half an hour
- Take half the dough and roll it out on a well floured surface
- Cut the cookies with your preferred shape of a cookie cutter (or a variety, because why not?)
- Brush cookies with soya milk
- Place cut cookies on a baking tray and bake for 20 min in 180 degrees Celsius.
- Enjoy π