- 500125500 g rye flour
- 25062.5250 g sugar cane raw
- 10025100 g Bio Veganz Agave Syrup
- 10025100 g Margarine
- 10.251 tsp. cinnamon grounded
- ½0.125 ½ tsp. cloves grounded
- ¼0.0625 ¼ tsp. cardamom
- 1 ½0.3751 ½ tsp. baking soda
- 0.1250.031250.125 l soy drink
- 10025100 ml soy cream
- 10025100 g almonds white
- 5012.550 g pine nuts
Let the agave syrup, raw sugar cane and margarine melt in a pot on low heat.
Take the pot from the stove and add the other ingredients, then knead well until you get a large piece of dough.
Place the dough in a floured bowl, cover it with a kitchen towel or cloth and let it rest over night.
On the next day, roll the dough on a floured surface 1/2 cm thick and cut out different shapes.
Carefully, place the cookies on a tray with baking paper, spread each cookie with some soy cream and decorate with nuts. Bake cookies for 10-12 minutes at 200°C.
Hint: To keep soft and juicy, put an apple together with the gingerbreads in a tin box.