Gingerbread hearts and stars

For about 50 Gingerbread cookies of 2 square inch. 

3/4 cup molasses
3/4 cup honey (vegans replace with 3/4 cup maple syrup and 100gr. white sugar)
3/4 cup sucanat

3 tsp gingerbread spice*
1 tsp ground lemon zest
1/4 cup butter replacer (Earth balance)
1 tbs baking soda dissolved in 3 tbs water

2 cups all purpose flour
1,5 cups whole wheat flour
1/4 cup cocoa powder
1 tbs baking powder 

2 tbs egg replacer in 6 tbs of water
1  cup of all purpose flour 

Place molasses, honey and sucanat sweeteners in a saucepan, heat and blend and let cool for abt. 30 minutes.
Stir in spices and butter replacer. Dissolve baking soda in water and stir into the sugar blend. 

Blend dry ingredients, 3,5 cups of all flour, cocoa powder and baking powder. Stir the dry mix into the wet mix, also add egg replacer mix. 

Finally stir in the remaining flour, until a stiff dough has formed. Divide into four pieces for batch processing, wrap remaining pieces and let cool. Roll out dough into 1/4″ thickness or less, cut out shapes, place on a baking sheet. 
After processing half of the batches, pre-heat oven to 375˚F. 

Bake cookies on middle rack for 8, max 10 minutes. They will be still soft and chewy when removed from the oven and will harden later. Let dry completely, then wrap in airtight containers. ©

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