Gingerbread cookies

Lou

170g whole wheat flour

90g unbleached all purpose flour

½ tbsp baking powder

1 tsp baking soda

½ tbsp cinnamon

2 tsp ginger

½ tsp nutmeg

½ tsp cloves

50g coconut oil

100g+ 1 tbsp evaporated cane sugar

60ml water

50ml fancy molasses (blackstrap is not recommended)

½ tsp vanilla

In a medium sized bowl combine the flours, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves. Set aside.

In a large bowl, cream together the coconut oil and the sugar. Beat for 1 to 2 minutes until the mixture is nice and light. Add the water, molasses and vanilla, beat for another 30 seconds to mix thoroughly.

Gradually add the flour mixture to the creamed sugar mixture, beating to combine.

Wrap the dough tightly in plastic wrap and refrigerate overnight (or for at least 2 hours)

Before rolling, let the dough sit at room temperature for 30 minutes to 1 hour.

Preheat oven to 160C.

Roll the dough directly onto parchment paper. (Read our baking tips above for perfectly rolled cookies.) The dough should be 6mm thick. Use cookie cutters to cut out the dough, use a flat spatula to gently remove the excess dough. Keep re-rolling and cutting out the dough until it's all used up.

Pop the unbaked cookies into the freezer to chill for 10 minutes.

Bake for 8 to 10 minutes, until the cookies are lightly browned around the edges and barely firm in the center.

Let them cool completely before decorating. Store them in an airtight container for a perfectly soft chewy molasses cookie texture. Alternatively, you can store them with a little bit of air ventilation for a lightly crisp, snappy gingerbread cookies.

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