It’s the holiday season, and we have found the most beautiful recipe for you to try this winter. The Gingerbread cookie with coconut chocolate ganache by Mei nm_meiyee.
These cookies are full of aromatic spices, sure to put you in a festive spirit.
Fun Fact:
According to the French legend, gingerbread was brought to Europe in 992 by the Armenian monk, later saint, Gregory of Nicopolis (Gregory Makar). He lived for seven years in Bondaroy, France, near the town of Pithiviers, where he taught gingerbread cooking to priests and other Christians.
Ingredients
Filling
320g dark chocolate
90g coconut whipping cream
Heat the whipping cream in a saucepan. Pour the hot cream over the chocolate, mix until smooth. Place plastic wrap over it so it is touching the surface of the ganache or place it directly into a disposable piping bag. Place ganache in the fridge until needed.
Cookies
370g all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp salt
85g dairy free butter
150g sugar of choice
170g molasses
Method
Sift your dry ingredients together, set aside.In a stand mixer, whisk together butter. sugar, vanilla and molasses together.
Add the dry ingredients. Mix on medium/low until a smooth ball starts to form, do not over mix. Add more flour if needed.
Roll out dough onto parchment paper or a baking mat to 1/4” thick. Try to make the dough as even in thickness as possible. Refrigerate the dough for 1 hour.
Preheat oven to 180c. Cut out cookies using cookie cutters.
Transfer to parchment-covered baking sheets. Bake for 12 - 15 minutes. Remove from the oven and let fully cool before moving.
Icing
40g aquafaba
1/2 tsp cream of tartar
1 tsp vanilla extract
180g sifted powdered sugar
In a stand mixer, beat aquafaba with cream of tartar and salt until foamy. Add all powdered sugar and beat on low speed until thick. Thin the icing with water to the desired consistency.
Now, enjoy.
