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;)
flours » spelt
sugar » brown
chocolate » dark
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