vegan gingerbread

An oldie, but a goodie.

Ingredients

1/2 cup rapadura sugar

1 tsp powdered ginger

1 tsp cinnamon

1 1/2 tsp bi-carb

1/4 tsp salt

1/3 cup molasses

1/3 cup ricemilk

2 1/4 cups spelt flour

Directions

Preheat the oven to 170˚

Mix the sugar, ginger, cinnamon, bi-carb and salt in a large bowl. Add the molasses and soymilk and mix well.

Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a dough.

Roll a portion of the dough out onto a floured surface with rolling pin to 1cm thickness. Cut into shapes.

Transfer the cookies to the baking trays lined with baking paper.

Check after 8-9 minutes, remove from oven and allow to cool on a baking sheet for 5 minutes.