Gingerbread Cookies Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

ORGANIC INGREDIENTS

• 235 g (1 2/3 cups) all-purpose flour "La Merveilleuse"
• 1 ml (1/4 tsp) baking soda
• 0.5 ml (1/8 tsp) salt
• 2.5 ml (1/2 tsp) ground cinnamon
• 1 ml (1/4 tsp) ground ginger
• 4 pinches ground cloves
• 120g (1/3 cup) molasses
• 50 g (1/4 cup) light olive oil
• 1 medium egg (45 g)

PREPARATION

1. In a bowl, combine flour, baking soda, salt and spices. Set aside.
2. In another bowl, combine molasses, oil and egg. Beat vigorously with a whisk.
3. Stir the dry mixture into the liquids and stir well with a wooden spoon.
4. Cover the dough and let stand in the refrigerator for 12 hours.
5. Preheat the oven to 350 °F (180 °C).
6. On a floured surface, roll about 1/4 of the dough at a time (it dough should be very cold), to 5 mm (1/4 inch) thick. Make sure the dough is well floured before rolling and also make sure there is always flour underneath.
7. Cut the cookies with a cookie cutter and place them on a baking sheet lined with parchment paper.
8. Bake on top rack for about 12 to 15 minutes until golden brown.
9. Leave for 1 minute on the baking sheet when out of the oven. Then gently remove the cookies with a spatula and let cool on a wire rack.