- 2 ¼ cups of plain flour
- 1 teaspoon of baking soda
- 3 teaspoons of ground ginger
- 2 teaspoons of cinnamon
- 1 teaspoon of ground cloves
- ¼ teaspoon of salt
- ½ cup of vegan butter
- 1 cup of brown sugar
- ¼ cup of molasses
- 2 tablespoons of The Ginger Peoples Ginger Syrup
- ¼ cup of non-dairy milk
- 1 teaspoon of vanilla extract
- ¼ cup of plain flour
In a small bowl mix, together the flour, spices, salt and baking soda until everything is combines.
In a separate bowl beat the vegan butter and sugar until it is fluffy and has changed colour. Add the non-dairy milk, molasses, ginger syrup, and vanilla extract until it is combined.
Slowly pour the dry ingredients over the wet ingredients and mix together with a wooden soon. Form a ball with the dough and refrigerate overnight.
Remove the dough from the fridge and flour your surface and rolling pin. If your dough is too soft to start rolling knead in ¼ cup of extra flour.
Cut the dough in half to make working with it easier, roll the dough out to 1-2 cm thick and start cutting out your shapes. Place the cookies onto a lined baking tray. Continue to flour your rolling surface and rolling pin, roll out the excess dough, and cut out more cookies until there is no dough left.
Bake the cookies for 6-8 mins at 180°. Allow the cookies to cool completely before icing.