We are operating and fulfilling domestic and international orders. Although courier routes within and between NZ and Australia are open, please do expect delays due to the strain the Covid19 crisis is putting on the shipping and postal systems.

Purple & Vegan Gingerbread Cookies

Purple & Vegan Gingerbread Cookies

Christmas is just around the corner! To celebrate – we’ve created some beautiful Christmas Hampers to inject a bit of superfood goodness into your holiday season. These delicious, Purple & Vegan Gingerbread Cookies are made from antioxidant-packed purple corn flour as well as some other fantastic ingredients which you can find on our website. Check them out below. 


INGREDIENTS

2 cups organic Purple Corn Flour
½ tsp baking soda
1 tbsp ground ginger
1 cup organic Pure Coconut Sugar
150g organic Coconut Butter
dash of milk (remove for vegan)
1 egg beaten or 1 avocado (vegan)
1.5 tbsp organic Vanilla Bean Powder

ICING

1 egg white OR 2 tbsp tapioca with 2 tbsp water (vegan)
2 tbsp organic Extra Virgin Coconut Oil (vegan)
3/4 cup organic Pure Coconut Sugar
1 tsp lemon juice

DECORATION

Currants
Organic Cacao Nibs


METHOD

  1. Preheat oven to 180°C bake. Line two baking trays with baking paper.
  2. Put flour, ginger, sugar, baking soda and vanilla in a food processor or bowl. Rub in butter with fingertips or pulse in a food processor until it is crumbly like breadcrumbs.
  3. Add your egg / avocado and pulse in a food processor to mix until it forms a ball.
  4. Remove dough ball - to make it workable add some more flour if it is still sticky. Glad wrap and refrigerate for 30 minutes.
  5. Roll out on a lightly floured surface or between two sheets of baking paper until 5mm thick.
  6. Cut out shapes using biscuit cutters and place on trays. Form leftover dough into a ball and re-roll and repeat cutting out until dough is used up.
  7. Bake for 8-10 minutes until golden brown. Cool on a wire rack.

ICING 

Non-vegan: Make icing frothing egg white with a hand whisk until fluffy. Mix in the other ingredients and place icing in a re-sealable bag. Refrigerate until needed.

Vegan: Mix water with tapioca, coconut sugar and lemon and place icing in a re-sealable bag. Stir into a thick caramel paste.

Snip off the corner and pipe decorations onto each biscuit. Use icing to attach currants & Cacao Nibs.