As much as I love the Great British Bake Off and eating cake, I’m just not a baker. I agree with the age-old saying “cooking is an art, baking a science” and find that I can be a lot more creative when I’m whipping up a meal rather than a sweet treat.
So, it came as a bit of a surprise even to me when I plucked up the courage on a Saturday afternoon to make these gingerbread cookies, and realised that they’re tasty and super easy too! These are vegan, from a slightly altered recipe by Deliciously Ella where I tried to use what was in my cupboard and also add an extra bit of sweetness to – it’s Christmas, after all!
Iced Ginger Cookies
Makes 20
For the cookies
130g almonds
50g hazelnuts
50g brazil nuts
180g plain flour
95ml agave syrup
2 tbsp ground ginger
1 tbsp coconut oil
1 tbsp chia seeds
95ml water
For the icing
15ml water
125g icing sugar
- Preheat your oven to 200°C.
- Put your almonds, hazelnuts and brazil nuts in a food processor and blend until ground and floury.
- Add all the other ingredients for the cookies and then the water and blend into a sticky mix
- Roll out the mixture and cut out your hearts – I did mine by hand but a cookie cutter would have been easier!
- Place onto a baking tray lined with baking parchment and place in the oven for 15 minutes, or until golden brown
- Once cooked, place onto a wire tray and leave to cool down for 30 minutes.
- In another bowl, sift in the icing sugar and whisk with the water to create a smooth mixture
- Then apply to the cookies using a fork – don’t be afraid to make a mess!
- Leave again for the icing to harden and then enjoy.
