- 150gr wheat flour
- 150g whole wheat flour
- 80gr brown sugar
- 50ml vegetable milk
- 45gr cane honey / molasses
- 1 tsp cinnamon (powder)
- 1 tsp ginger (powder)
- 1/4 tsp clove (ground) li >
- 1/4 tsp nutmeg (ground)
- 1/2 tsp baking soda
- Pinch of salt
Put a saucepan over low heat with the sugar, non-dairy milk, cane syrup and spices. Stir gently until it starts to boil. remove from the heat and add the margarine, stir again until it has been completely integrated with the rest of the ingredients. let cool.
In a bowl, mix the flour with the salt and baking soda. add the liquid mixture (already cold) and mix with a spatula or spoon. When we have a homogeneous dough, we wrap it in plastic wrap and let it rest in the fridge (at least one hour, but better overnight)
After the rest time we can prepare our cookies.
Remove the dough from the refrigerator and leave it for a few minutes at room temperature.
Preheat the oven to 175º (fan, heat up and down).
Roll out the dough until a thickness of about 2.5mm (if you stretch it thicker or thinner, remember to modify the baking time). You will see that it is a very comfortable and easy to work dough. We choose our favorite cookie cutter, or several with different shapes, and cut the cookies. We are placing them on a tray with baking paper, the remaining dough we stretch again and cut, stretch and cut until it is finished.
We bake 10 min. let cool on the tray.
We can sprinkle them with a little icing sugar, cocoa, paint with chocolate or decorate with a little icing. the important thing is that once cold we can nibble and… enjoy! < /p>
*note2: these cookies are good for resting, if you can contain yourself, wait a few hours, it’s worth it!