QUICK AND EASY GINGER COOKIES, VEGAN

Ingredients:250 gr (8,8 oz) full-grain coarse wheat flour (or full-grain coarse rye flour)100 gr (3,5 oz) cup oat flour70 gr (2,5 oz) wheat germ50 gr (1,8 oz) brown sugar1,5 teaspoon baking powder1/3 teaspoon sea salt3 teaspoon ground ginger1 teaspoon cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground clove100 ml (3,4 oz) unrefined sunflower oil100 ml (3,4 oz) fresh water2 tablespoon molasses (optional)75 ml (2,5 oz) burnt sugar syrup: in a dry skillet melt 2 tablespoon of sugar and heat until the sugar becomes a darker. Very carefully add 100 ml (3,4 oz) boiling water. Intensively stirring, dissolve the burnt sugar. Boil syrup until slightly thickened. Then allow to cool.

For cookie rolling½ teaspoon cinamon1 tablespoon fine brown sugar

PreparationIn a large bowl combine all the dry ingredients: flour, wheat germ, brown sugar, baking powder, sea salt, ground ginger, cinnamon, ground nutmeg, ground clove.In a small bowl combine all liquid ingredients: sunflower oil, water, burnt sugar syrup, molasses.Add the mixture of liquid ingredients into the bowl with the dry ingredients. Knead the dough. Cover and leave the dough for a 15 minutes. Preheat the oven to 360º F. After 15 minutes knead the dough again. On a flat plate mix 1 tablespoon of brown fine sugar with ½ teaspoon cinnamon.take a tennis ball-sized piece of dough. Between your hands in a circular motion, roll it intoa handsome marble ball. Then roll it in the sugar and cinnamon mixture. easily flatten and put on a baking paper lined baking tray. compress each cookie with the bottom of a glass or bowl. Bake about 15-20 minutes until lightly brown. Leave to cool on a wire rack.Yield ~ 24 cookies.

Enjoy :)

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