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Gingerbread Cookies

Ingredients

  • Makes 12-14 large cookies

    Cookies
  • 100g Unflavoured & Unsweetened Huel
  • 65g gluten-free plain flour
  • 65g coconut oil - melted
  • 1 heaped tbsp ground ginger
  • 3 1/2 tbsps molasses
    Royal Icing
  • 1.5 ounces of chickpea brine (roughly the juice from 1/2 can)
  • 1 tsp vanilla extract
  • 250g icing sugar

Instructions

  • Preheat your oven to 180C and line a baking tray with greaseproof paper.
  • In a mixing bowl, combine the plain flour, coconut oil, ground ginger and molasses.
  • Mix and bring together with your hands until a dough forms.
  • Lay a sheet of baking paper on your work surface, place the dough on top then lay another piece of baking paper on top of the dough then roll out the dough using a rolling pin. Roll out to roughly 0.5cm thick.
  • Cut out shapes of gingerbread and place the cut out shapes onto the lined trays, prick with a fork and pop into the oven and bake for 9-10 minutes.
  • Allow to cool fully, the cookies will harden when cool.
  • Meanwhile make the royal icing. For this, all you need to do is whip up the chickpea water until it's white and frothy, then add the vanilla extract and icing sugar to the mixer until stiff. Transfer to a piping bag ready for use and decorate your cookies as you please.

    Nutrition (per portion)

    kcal 194
    g %TE
    % fat 7 31
    % protein 3 6
    % carbs 30 62
    of which sugars 22 46

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