2019-11-01 In The Moment

34 CalmMoment.com

Calm Christmas

1

In your stand mixer, cream the butter

and sugar together until light and

fluffy. Scrape down the side of the bowl to

prevent any lumps from being left behind.

Beat in the molasses and aquafaba,

followed shortly by the anise.

2

Combine the flour, almond meal,

baking powder, baking soda, salt and

dry spices in a large bowl. Gradually add

this flour mixture to the mixer. Stir slowly

until a cohesive dough begins to form, so

that the dry ingredients don’t fly out and

decorate your kitchen walls with spicy

holiday cheer. Manually press the dough

into a ball and wrap it tightly in plastic

wrap before placing it into the refrigerator

for at least 30 minutes.

3

When it is time to remove the dough

from the refrigerator, preheat your

oven to 175ºC/350ºF and line two baking

sheets with silicone baking mats or

parchment (baking) paper. Roll the dough

into 2½cm (1 inch) balls, handling them as

little as possible. Place them about two

inches apart on your prepared baking

sheets. Bake for 10 to 12 minutes, until the

cookies are lightly but evenly browned..

4

Once they come out of the oven, roll

the cookies in a dish full of icing

(confectioners’) sugar and cool them on a

wire rack. The cookies may absorb the

sugar over time, so you might wish to

coat them a second time to achieve

a brighter snowball appearance just

before serving.

Pfeffernusse

These German ‘peppernuts’

are soft gingerbread bites

spiked with a bold punch of

warm spices, accented by

distinctive anise

METHOD

INGREDIENTS

MAKES 20 TO 2 4 COOKIES

110g (½ cup) vegan butter

100g (½ cup) granulated sugar

2 tbsp each of molasses

2 tbsp aquafaba (or flax egg)

¾ tsp pure anise extract or ½ tsp

ground anise seeds

160g (1¼ cups) all-purpose (plain)

flour

70g (½ cup) almond meal (ground)

1 tsp baking powder

¼ tsp baking soda (bicarbonate

of soda)

¾ tsp ground cinnamon

¼ tsp each of salt, ground cloves,

ground cardamom and ground

black pepper

About 130g (1 cup) confectioners’

(icing) sugar, to coat

All recipes

reproduced with

permission from

Sweet Vegan

Treats by Hannah

Kaminsky

(Skyhorse,

£ 1 4. 99 ), out now.

Pho

tog

rap

hy^ H

ann

ah^

Kam

insk

y

“These spice

cookies are a

holiday treat

in Germany,

Holland and

Denmark”