Post-Punk Kitchen: Gingerbread Cut-Out Cookies

Please remind me to not use the normal amount of oil called for by any recipe when I am using Bob’s Red Mill Whole Wheat Flour.  I should have known from last time!  So half of the oil if you are using Bob’s Red Mill Whole Wheat Flour!  Or at least mix it with other flour.

Anyhoo, besides the way that the flour doesn’t seem to hold oil as well, the gingerbread creatures are good.  I followed the recipe religiously using soy milk, so no modifications there, except I used grape seed oil instead of canola.

I redid these cookies with all-purpose white flour, and they look better.  The result was very soft cookies.  Chewy.  But if you are looking for a crispy one, this is probably not for you.

Tomorrow I will try to get some faces on those creatures.

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About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "milk", autumn, cinnamon, flour, Food and drink, ginger, Recipes, spring, winter and tagged , . Bookmark the permalink.

2 Responses to Post-Punk Kitchen: Gingerbread Cut-Out Cookies

  1. Pingback: Gentle World: Tootie Fruitie Thumbprint Cookies | Whatcha Reading?

  2. Pingback: Breads Of The World: Grant Loaf | Whatcha Reading?

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