Christmas is almost here and gingerbread cookies haven’t been made yet? Don’t worry. Here’s the recipe for gingerbread cookies that are easy to make and can be eaten soon after baking! What you need is pumpkin so we hope you have some pumpkin stored in your freezers. If not you can still find some fresh or frozen pumpkin at shops. Out of pumpkin you can also prepare these cookies: here Let’s get ready to work!
Ingredients (about 80 cookies):
3.5 cups wheat flour
1 cup agave syrup
50g icing sugar
1 cup grated pumpkin
½ cup vegetable oil
2 tsp baking soda
40g gingerbread spice mix
2 tsp cacao powder
Instructions:
Blend pumpkin with the oil. Then put it into a large mixing bowl, add icing sugar, gingerbread spice mix, cacao powder and mix well. Heat agave syrup and slowly pour it into the mixing bowl, while mixing the batter. Then add sifted flour and baking soda and knead the dough. The dough should be elastic and easy to roll out.
Preheat the oven t 180 degrees C. Roll out the dough - about 3 mm thick and cut out the cookies.
Bake for about 12-13 minutes.
Leave them on a wire rack to cool. Store in tightly closed container. Enjoy!
Etykiety: christmas, cookies, dessert, english, recipes
