Gingerbread Christmas Mooses

Preparation Time: 2 hours

Baking time: 1 hour

Quantity: 22 large mooses (depending on the size of the cutters  - if they are smaller, could be double in size)

 

 

 

• 3 cups spelt flour (750 g + 250 g just in case)

• 2 tsp cinnamon

• 1 tsp ground nutmeg

• 1/3 tsp ground ginger

• 1/3 tsp ground cardamom

• 1/3 tsp ground cloves

• 1 packet of baking powder - about 10 grams

• 1 tbsp vinegar

• 1 tbsp cold water

• 1 tsp baking soda

• 100 ml coconut / rice / milk or water

• ½ cup brown sugar

• ½ cup olive oil

• ½ cup honey

 

 

Dissolve baking soda in 1tbsp of vinegar and 1tbsp of water. Combine coconut milk /water/ and sugar until creamy with a blender.  Add the olive oil, honey, and dissolved baking soda.  

In a large pan or bowl, sift the flour and combine it with the spices and baking powder.

Form a well in the center and gradually pour the liquid mixture, stirring constantly with one hand. Continue kneading until  soft dough is formed. If it is too sticky, add a little bit of flour or olive oil, but be careful not to make too hard.

Divide the dough into 3 parts. With a rolling pin, roll each piece, one at a time, to a sheet with thickness of about 5 mm.

Turn the oven to 170 ° C and cover 2 trays with baking paper .

With pastry cutters cut out the mooses and put them in the trays.

Bake for 15 minutes until lightly browned around the edges.

 

 

Put on a wired rack to cool down for a couple of hours. Melt some bitter chocolate and coat each moose. Leave on a side to dry.

Decorate as you wish;)

 

Enjoy,

 

Desi

 

 

Products:
coconut milk
flours » spelt
sugar » brown
chocolate » dark

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