Vegan Coffee Gingerbread Cookies
Description
Using this recipe, you can make not only coffee gingerbread, but tea gingerbread as well. In the latter case, omit the instant coffee and use freshly brewed tea instead of water. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients needed to make vegan coffee gingerbread cookies. Sift the flour; if desired, replace part of the wheat flour (0.5 cup) with rye flour.
- 2
Step 2
In a suitable container, mix the coffee with water, add sugar, baking soda, and pour in the sunflower oil. Then place the container over a water bath.
- 3
Step 3
Heat the mixture until foamy for 3-5 minutes, stirring it.
- 4
Step 4
Remove the container from the heat and immediately add 1.5 cups of flour to the hot liquid, quickly and thoroughly mixing.
- 5
Step 5
The dough will be quite runny, but it will thicken during cooling. Let it cool completely. This will take 30-40 minutes.
- 6
Step 6
Pour vinegar into the cooled, thick dough and mix. On the table or cutting board, combine the remaining flour (1 cup) and baking powder, form a mound with a well in the center, then carefully pour the mixture from the container into the well. Gradually incorporate the surrounding flour and knead until you obtain a soft, smooth dough.
- 7
Step 7
The finished dough will stop sticking to your hands, but will still remain soft.
- 8
Step 8
Roll the resulting dough into a sausage shape and cut it into small pieces (about 15-20 pieces).
- 9
Step 9
Shape the pieces into balls and place them on a baking sheet. It's best to line the sheet with a silicone mat or parchment paper, which should be lightly dusted with flour. Bake the gingerbread cookies in a preheated oven at 180 degrees.
- 10
Step 10
After 15-20 minutes, the gingerbread cookies will be ready. During baking, the size of the lean coffee gingerbread cookies increases by approximately two times.