Gingerbread cookie cake made the old school manner with wholesome components like molasses and complete grain flour.
I at all times make my Grandmother’s gingerbread cookie recipe proper earlier than Christmas.
It’s a particular deal with and one of many healthiest to make because it accommodates a considerable amount of iron-rich blackstrap molasses. That is the ingredient when mixed with spices that provides it such a particular taste.
Now that the children are older and not concerned about adorning the Vacation shapes with homemade butter frosting, I are likely to want to make the dough into gingerbread cookie cake as an alternative.
This protects fairly a little bit of time as shaping the dough with cookie cutters takes extra time than making the batter.
The youngsters don’t thoughts one bit.
As soon as baked, I merely slice the cake into cookie sized bars and function regular!
Gingerbread Cookie Cake
Gingerbread cookie cake made the old school manner with solely healthful components.
Preheat oven to 350 F/ 177 C.
Heat coconut oil in a small pan on the stovetop and mix with sugar in a glass mixing bowl. Combine in molasses and crushed eggs.
Use the leftover drips of coconut oil within the warmed pan to grease the pizza pan.
Sift flour with baking soda and spices and mix into moist components one cup at a time till all of the flour is used.
Add optionally available water if the dough will get too thick and is troublesome to mix.
Roll out dough to 1/4″ thickness on a big, greased pizza pan.
Bake for 20 minutes or till a knife inserted within the heart comes out clear.
Retailer in hermetic containers on the counter for as much as per week with one slice of bread on high of the cookies to maintain them moist.