If you haven’t made your ginger bread cookies already, here’s the recipe!If you dare, you can try to bake them at a slightly higher temperature, maybe 100-125C, which would shorten the time needed in the oven, there is a risk of burning them though so keep an eye on them if you go with a higher temperature! If you are allergic to nuts, skip the almonds and double the amount of sunflower seeds.
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground all spice
1 tsp ground cloves
1 dl sunflower seeds
1 dl almond flour
2 tbsp. butter
4 tbsp. egg white (~2 eggs)
Mix the sunflower seeds using mixer or similar until it has almost the consistency of the almond flour (some larger pieces won’t hurt). Add all remaining ingredients and mix until the batter is smooth.
Preheat the oven to 75C. Pour the batter on a parchment paper and place a cling film or an extra sheet of parchment paper on top of the batter and use a roller to roll to about 3 mm thickness (roll on top of the cling film or parchment paper, the dough will be too sticky to roll directly on top). Use your favorite ginger bread cutting mold to punch out the cookies or simply cut into squares. The batter is pretty sticky so I don’t recommend trying to take away the scrap dough in between the pieces, like you normally would when baking ginger bread cookies, just leave it and eat it as it is.
Bake for about 3- 4 hours, they might be a bit soft when you take them out of the oven but will turn crispy in a few minutes as they cool off. Carefully break the cookies from each other.