Hemp Gingerbread Cookies

Recipe by @GrowTheGrin  - Holly Dyson

Yields; 25-30 cookies

Prep time; 15 minutes

Bake time; 10 minutes

INGREDIENTS

50g vegan butter

1/2 cup coconut sugar

1/4 cup maple syrup

2 tbsp molasses

1/2 tsp vanilla paste

1 flax egg (1.5 tsp ground flax + 3 tbsp water)

2 cups spelt flour

3 tsp ginger powder

1 tsp cinnamon

1/4 tsp clove

1/2 tsp nutmeg

1/3 cup Hemp seeds

 

For the icing:

Healthier option:

• 1/2 cup coconut butter
• 1/2 tsp vanilla paste
• 1 tbsp coconut oil

Whisk together in a bowl until smooth.

Traditional:

• 1/2 cup icing mixture
• 1 tbsp Hemp milk

Directions

1. With an electric whisk, beat the butter and sugar together until smooth.
2. Add in the maple, molasses, vanilla and flax egg and stir to combine.
3. Sift in the flour and spices.
4. Fold with a spatula and then mix with your hands to combine. Dough should be moist but not too sticky, add a little more flour if too sticky.
5. Fold in the hemp seeds with a spatula or hands.
6. Cover and place in the fridge for 1 hour to firm up.
7. Pre-heat oven to 180C/350F.
8. Lightly flour a surface and roll the dough out to about 5mm thickness (make sure to flour your rolling pin).
9. Cut out gingerbread men or other desired shapes with cookie cutter.
10. Transfer to a lined baking tray.
11. Bake in oven for 10 minutes.
12. Remove and transfer to cooling rack to cool completely before applying icing.
13. See below for icing recipe.
14. Transfer icing into a piping bag, and decorate your shapes.
15. These are best consumed on the same day, but otherwise store in a sealed container for up to 4 days.

Sift the icing mixture into a bowl. Add in plant milk and whisk together until smooth - should be quite thick , if too runny add some more icing mixture.