- Prep Time:30m
- Cook Time:15m
- Total Time:45m
- Serves: 4
- Yield: About 18 cookies
Ingredients
- 38 g sugar
- 1 cardamom pod
- 50 g all-purpose flour
- 41 g rice flour
- a pinch of baking soda
- 5 g (1/2 tbsp) flax seed powder
- 18 mL (1 1/2) tsp water, for the flax egg
- 12 g vegan butter ( I used Earth Balance spread)
- 1 tsp. Torani Gingerbread Syrup
- 1 tsp. water, for mixing (or as needed)
- Oil, for deep-frying + shaping the cookies
- Icing sugar, for dusting (optional)
Instructions
- Combine the flax seed powder with water and set aside for 5-10 minutes.
- Remove the seeds from the cardamom pods and discard the skin. Grind the seeds with the sugar to a fine powder. Set aside.
- In a small mixing bowl, combine the ingredients: all purpose flour, rice flour, cardamom sugar, baking soda, vegan butter and crumble between your fingertips until it resembles sand.
- To this, add the hydrated flaxseed powder (flax egg) and the Torani Gingerbread Syrup. Mix to combine.
- Adding just as much water as needed, knead into a dough. It might be slightly sticky, but that's normal.
- Dab a little oil on the front and back of a fork and press 1 tsp of dough onto it. Begin rolling, starting from the inner end to the out. Place on a plate lined with wax/parchment paper. Repeat with the remaining dough. Keep dough covered while working.
- Heat oil in a small pan on medium heat and once hot, add 2-3 pieces of rolled dough, making sure they are well spaced apart. They will get bigger as they cook.
- Once the bottom turns brown, flip over and cook until browned. Drain on paper towels and repeat with the remaining cookies.
- Transfer to an airtight container once cooled. You may optionally dust them with icing sugar. Keeps well for upto 2 weeks at room temperature.
