Iced Gingerbread Cracker Cookies

Iced Gingerbread Cracker Cookies

 

Iced Gingerbread Cracker Cookies

 

Love gingerbread and the girls have been loving the buckwheat cracker/ cookies (hard and crispy and more like a cracker than a cookie, like a hard animal cracker).  I whipped up some gingerbread ones for a snack and you can even add icing, I added Egg Nog Icing, for a treat!

 

Gingerbread Cracker Cookies

Makes 9 dozen 1 1/2″ circle crackers, yield will depend on the size you make them

½ c coconut palm sugar

⅓ c unsweetened almond milk (used So Delicious Unsweetened Almond Milk Plus, also good with So Delicious Pumpkin Spice Coconut Milk)

1/3 c canned pumpkin, not pie filling

¼ c ground flax seed

¼ c coconut oil, melted

2 TBSP maple syrup or raw agave

2 TBSP molasses

2 1/2 c buckwheat flour

1 TBSP ground cinnamon

1 1/2 tsp ground ginger

1 tsp ground nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1 tsp baking soda

1 tsp sea salt

1 TBSP vanilla extract

 

Optional Icing/ Egg Nog Icing

This is enough icing to embellish cookies but not for heavy decorating or icing the whole cookie, double or triple as needed

1 c powdered sugar

2 TBSP non dairy milk of choice (used So Delicious Egg Nog Coconut Milk for Egg Nog Glaze)

 

Pulse all the dry ingredients together, including the sugar, in a food processor until combined. Add the wet ingredients, and process until a dough has formed. Dough will be firm and slightly sticky. Wrap dough in plastic wrap and place in the refrigerator for 1 hour.

Preheat the oven to 325. Place half of the dough half on a large piece of parchment paper dusted with buckwheat flour or I use a fondant mat. Roll to an 1/8th of an inch thick using a floured rolling in. Alternatively place a second piece of parchment paper on top, and use a rolling-pin to roll out. Cut with desired cutter and place on a baking sheet, they won’t spread so you can place them fairly close. Repeat with remaining dough. Sprinkle with cinnamon and coconut palm sugar, optional, if you won’t be icing them. They are also great without. Bake crackers for 18-24 minutes (watch if making small shapes as it was taking only 18 minutes for small shapes) or until dried out but not burned. Remove from oven and let cool for 5 minutes, then place crackers on a wire rack to finish cooling and become crisper.  Store cooled crackers in an airtight container for up to 2 weeks. If you would like to ice them ice when they are cooled. Enjoy!

 

Iced Gingerbread Cracker Cookies

 

Iced Gingerbread Cracker Cookies

 

 

 

2 Responses to Iced Gingerbread Cracker Cookies

  1. Beth says:

    Oh, these are perfect, and just what I’ve been looking for!
    Do you buy buckwheat flour at a store? I can’t find it locally, so I buy the raw groats and make flour in my Vitamix, but since I’m using so much of it lately, I’d like to buy it in a larger quantity.

    • awhiskandtwowands says:

      Thank you!
      I purchase it at Whole Foods. I think that is the only place I have been able to find it but there may be other places. Maybe you can order it online?

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