This stiff dough is easy to roll into large, stable sheets. It bakes up quite crisp—a cross between a cracker and a cookie.
- 2 cookie servingServings
- 1 cup soy margarine, softened
- 2 cups sugar
- 1/2 cup dark molasses
- 1/4 cup unsweetened cocoa powder
- 2 Tbs. instant espresso powder
- 2 Tbs. ground ginger
- 1 Tbs. ground cinnamon
- 1 tsp. salt
- 1/2 tsp. ground cloves
- 43/4 cups all-purpose flour
- 1/4 cup soymilk or water
- 1/2 tsp. vanilla extract
1. Beat margarine and sugar 2 minutes with electric mixer. Beat in molasses. Mix in cocoa powder, espresso powder, ginger, cinnamon, salt, and cloves on low speed. Increase speed, and beat 1 minute. Beat in half of flour; add soymilk and vanilla, and beat until smooth. Beat in remaining flour, then beat 30 seconds more. Wrap in plastic wrap, and refrigerate 4 hours, or up to 2 days.
2. Let dough warm 10 minutes at room temperature, or until it yields to touch at edges. Divide into 2 chunks, place 1 chunk between 2 sheets of parchment paper, and roll to 16- x 12-inch rectangle that is about 1/8-inch thick. Repeat with remaining dough. Slide dough rectangles onto baking sheets, and refrigerate 30 minutes.
3. Place dough on work surface, remove top sheets of parchment, and position templates (see below) on dough. (There will be enough dough to cut all shapes without rerolling.) Cut around templates with tip of small knife. Transfer dough cutouts to parchment-lined baking sheet. Cut out doors and windows, if desired, and chill 10 to 20 minutes.
4. Preheat oven to 325°F. Bake gingerbread 22 to 25 minutes, or until edges are firm. (Centers may still be soft; dough will harden as it cools.) Cool on baking sheet 20 minutes, then transfer to wire racks to cool completely. Immediately trim uneven edges with serrated knife.
- Serving Size: Makes 1 gingerbread house or 60 cookies
- Calories: 98
- Carbohydrate Content: 17 g
- Fat Content: 3 g
- Protein Content: 1 g
- Saturated Fat Content: 1 g
- Sodium Content: 73 mg
- Sugar Content: 9 g