Simple, vegan gingerbread (“German Lebkuchen“)
People are complaining about the fact, that you can but gingerbread and speculoos in supermarkets here in Germany in August. I mean, what’s the meaning of the pre-Christmas season, when it’s not eating gingerbread? We are confused.
Most of the products you get in supermarkets are not vegan, and the few vegan ones are most of the time quite expensive. So we do them by ourselves. The secret behind good gingerbread is gingerbread-spice. You can mix it by yourself with 10+ spices, or buy it in a lot of supermarkets. The rest is super easy to prepare!
Simple, vegan gingerbread (“German Lebkuchen“)
30 gingerbread cookies
1 hour (+ time to chill)
Ingredients
- 500 g (4 cups) flour
- 1 tbsp baking powder
- 200 g (0.9 cups) brown sugar
- 15 g (0.5 oz) gingerbread spice
- 40 g (1.4 oz) cocoa powder
- 40 ml (0.17 cups) oil
- 250 ml (1 cup) plant-based milk
- 300 g (10.5 oz) dark chocolate
- 2 tbsp coconut oil
Instructions
- Mix flour, baking powder, brown sugar, cocoa powder, gingerbread spice
- Add plant-based milk and oil. Knead and shape the dough into a ball by hand.
- Roll the dough out to a 0.5cm thickness on a lightly floured surface. Using cutters, cut out the gingerbread.
- Line a baking sheet with parchment paper and place your gingerbread next to each other.
- Bake for 10-15 minute on 180°C/350°F.
- In the meantime, melt chocolate and coconut oil in a bowl. Stir to combine.
- Dip each gingerbread in chocolate and allow excess to drip off. Place on a cooling rack. Store in airtight containers.
