Today I was listening on Audible books to Paul Beatty's The Sellout, so I was in no hurry. In fact, I welcomed the opportunity to iron the 9 red cotton napkins I used for the Chew and View group on the Feast of Kings January 6.
But that was unfortunate because I like cookies soft, and these--which I kept putting back into the oven--would probably do damage to Part 1 of The Crown.
So remember this: Cookies continue to bake if you leave them on the cookie sheet after taking them out of the oven. So take them out even if they don't test done. They soon will be.
Vegan Ginger Cookies
By Kimke
Prep Time: 10 mins
·
Total Time: 40 mins
·
Yield: 1 batch
ABOUT THIS RECIPE
"These cookies are the ultimate ginger cookies with a nice
spicy bite from the ginger and a rich molasses body. That they happen to be
vegan is just a bonus. From Vegan with a Vengence!"
INGREDIENTS
o
4 tablespoons coarse
sugar ( turbinado or demerrera or "sanding" sugar) (This is to be used at the end, not mixed with wet or dry ingredients.)
o
2 cups flour
o
1 teaspoon baking soda
o
1/4 teaspoon salt
o
2 1/2 tablespoons
ground ginger
o
1/2 teaspoon ground
cinnamon
o
1/2 teaspoon ground
cloves
o
1/2 cup canola oil
o
1/4 cup molasses
o
1/4 cup soymilk
o
1 cup sugar
o
1 teaspoon vanilla
DIRECTIONS
1. Sift dry ingredient (except 1 cup of sugar) into a bowl
and set aside.
2. In a large bowl combine wet ingredients,
including sugar and whisk or beat on medium until blended.
3. Stir in the pre-sifted dry ingredients and mix
until well combined.
4. The dough will be quite sticky and you may
need to dampen your hands to work with it. Roll the dough into little balls
(about 1 Tablespoon) and flatten out to your liking.
5. The thinner the cookie the crisper it will be
- a slightly thicker cookie will yield a crunch on the edges and a slightly
chewy interior.
6.
Press the coarse sugar
onto the tops of the cookies and bake about 10 minutes at 350 on a greased
cookie sheet.
No comments:
Post a Comment