Gingerbread cookies hanging on your christmas tree

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It’s christmas time again. And christmas time is the high season for my beloved cookies which is only one reason among others why I really like this time of the year. Did you know that I’m even married to a man whose birthday is on December 24? And I’m not talking about Jesus.

What I like about these gingerbread cookies is that they are multifunctional. You can eat them. You can hang them on your christmas tree. And you can decorate your presents with them. We will not have a christmas tree this year because Thomas, my mom and I will celebrate christmas at a hotel in South Tyrol. No, I’ve never spent christmas in a hotel … but I’m soo much looking forward to it. There won’t be a lot of presents either because the hotel is on a mountain with no road access, so we’ll have to use the cable car and reduce our luggage to the minimum. Thus the future of the gingerbread cookies in my household is already set. They will be consumed right away. No hanging around on trees.

One more important thing before we come to the recipe: these cookies are vegan, wheat free and free of white sugar and made with lots of love – like everything else on this blog.

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Ingredients (makes about 30 cookies):

  • 2/3 cup (150 ml) maple syrup
  • 1/4 cup (80 ml) cold water
  • 3 tablespoons (4o g) coconut oil, room temperature (solid)
  • 3 1/2 cups (400 g) spelt flour
  • 1/3 cup (80 g) coconut sugar (replace with brown sugar)
  • 1 teaspoon organic baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon gingerbread spice (or 1/2 teaspoon each of ground cinnamon, ginger, clove, and cardamom)

For brushing:

  • 1 tablespoon maple syrup
  • 1 tablespoon water

In a middle sized saucepan mix the maple syrup with cold water and coconut oil and heat it up slowly until the coconut oil is liquid. Let cool.

In  a large bowl mix the spelt flour with baking powder, salt, and gingerbread spice. Add the cooled liquid mixture and combine.

Cover and place in the refrigerator to chill for 2 hours.

Preheat oven to 350F / 180C, placing racks in the center. Line a baking sheet (or two) with parchment paper, and set aside.

After the dough has chilled, roll it out on a lightly floured counter-top 1/4-inch thick. Cut into desired shapes – if you want to hang them on a tree you need to cut a whole in the middle of each cookie. Place the cookies on the prepared baking sheet. Mix the maple syrup with water and brush the cookies.

Bake for about 10 to 12 minutes, until the bottoms of the cookies are nicely golden (the top of the cookies should be still light). Remove and let cool for 10 minutes before moving to a cooling rack.

In case you want to decorate your christmas tree with cookies, use nicely colored ribbons for hanging. Simple as that.
I wish you a merry christmas time!

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Comments
2 Responses to “Gingerbread cookies hanging on your christmas tree”
  1. Wren says:

    Beautiful! I have been looking for just this type of recipe for a few years, since my daughter was born. We will enjoy making these in December — I’ll bookmark the page and hopefully remember them! 🙂

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