The challenge of perfect gingerbread cookies? The balance of spices and the perfect texture. A cookie that's firm enough to decorate, yet melts in your mouth the moment you bite into it. Thanks to the unique composition of our LaBour Gluten-Free All-Purpose Blend, you can bake golden brown, spiced cookies with just a handful of ingredients that no one will recognize as gluten-free (and even vegan). Here's our recipe for success.
| Preparation: 15 minutes |
| Baking time: 12 minutes + 15 minutes cooling time |
| Rest time: 1 hour |
| Total time: 1 hour 42 minutes |
| Quantity: 20-25 cookies |
Ingredients
For the cookies :
300g LaBour All-Purpose Flour Blend
200 g vegan margarine (cold and cubed)
100 g fine granulated sugar
1 tbsp ginger juice
½ tbsp blackstrap molasses
4 tsp speculaas spices
Extra LaBour flour for rolling out
Tip : For best results, use a vegan margarine block with a fat content of about 79%. This prevents the cookies from spreading and ensures a deliciously crunchy texture.
For the Royal Icing :
80 g icing sugar
1 ½ tbsp aquafaba (the liquid from chickpeas)
Alternative : you can replace the aquafaba with water or egg white.
If you're using water, start with 1 tablespoon.
Optional: glitter or food coloring
Supplies
Baking tray
Optional : hand mixer or food processor
Cookie cutters
Piping bag
Preparation method
1. Making the dough
Beat the cold margarine and sugar until light and fluffy. Use a hand mixer or a food processor with the butterfly attachment. Add the ginger syrup, molasses, and speculoos spices. Sift the LaBour flour mix into the bowl and mix everything together until a cohesive, thick dough forms a nice ball.
2. Rest in the refrigerator
Flatten the dough ball and wrap it tightly in plastic wrap to prevent it from drying out. Let the dough rest in the refrigerator for at least 1 hour. This is crucial because the dough needs to be firm to be able to be shaped properly.
3. Prepare and roll out
Preheat the oven to 180°C (fan-assisted) and line a baking sheet with parchment paper. Dust your work surface generously with flour. Roll out the chilled dough thinly to a thickness of about 0.4 cm.
Tip: Pick up the dough after each roll and reposition it (this prevents it from sticking to the table). Don't roll the dough too thick, or the shapes will lose their shape in the oven!
4. Baking
Cut out fun shapes and place them on the baking sheet, leaving 1-2 cm between them. Bake the cookies for 10-12 minutes, or until golden brown (watch the edges!). Let them rest on the baking sheet for 10-15 minutes after baking before transferring them to a wire rack to cool completely.
5. The Royal Icing
Mix the powdered sugar with the liquid (aquafaba, water or egg white) until you have a smooth, mushy paste.
The test: Scoop some icing onto a spoon and let it fall back. If the surface is completely smooth again after 10-20 seconds, your icing is perfect!
Too runny? Add some sugar. Too tight? Add some drops of liquid.
6. Decorate
Place the icing in a piping bag and snip off a very small tip. Decorate your cooled cookies with a design of your choice! Let the icing dry at room temperature for at least 30 minutes before storing.
Storage tip
You can store these works of art in an airtight container at room temperature for up to 3 days.