Rolled Gingerbread Cookies
In a small bowl, stir together the flaxseed meal and water and allow to rest for 5 minutes, until gelled.
- Cook25 min
- Total25 min
- Serves8
- LevelEasy
Ingredients
- 1 tbsp. flaxseed meal
- 2 tbsp. water
- ½ cup non dairy margarine
- ½ cup sugar
- ½ cup molasses
- 1 tsp. freshly grated ginger
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- 1¾ cups buckwheat flour, divided
- ¾ cup potato starch
- ¼ cup tapioca flour
- 1 tsp. xanthan gum
- ½ tsp. salt
Method
- In a small bowl, stir together the flaxseed meal and water and allow to rest for 5 minutes, until gelled.
- In a large mixing bowl, cream together the margarine, sugar, molasses, ginger, and prepared flaxseed meal. In a separate bowl, whisk together the spices, 1 cup buckwheat flour, potato starch, tapioca flour, xanthan gum, and salt. Add into the sugar mixture and mix until a dough forms. Add up to ¾ cup additional buckwheat flour, until a soft dough that is easy to handle forms. Gently pat the dough into a disk and wrap in parchment paper. Place in freezer and chill for 30 minutes.
- When the dough is chilled, preheat oven to 350°F. Divide dough in half, and roll out one half of dough (while chilling the other half) to about ¼ inch thick. Work fast so the dough stays chilled; the warmer the dough gets, the stickier it becomes. Once rolled, use your favorite cookie cutters to cut out shapes and place the cut cookies directly onto a parchment-covered baking sheet. Bake for 9 minutes. Repeat with the remaining dough and then let cool.
- Decorate with Royal Icing. Store in airtight container for up to 2 weeks.
