Two things; first of all, how is it basically the second month of the year?? Not sure how that happened, I know for many it feels like the 74th day of January, but for me definitely not! Second of all, it’s almost the month of love! What a time, am I right!?
I think this is my first ever recipe that i’ve posted to the blog, 2019 is making things happen!
This recipe is my take on Niomi Smart’s “Healthier Ginger Bread Man Recipe“, I absolutely love her recipes and for those who are vegan – her recipe is the recipe for you! Now I know they’re not the healthiest but the base of the cookie actually isn’t too bad – it’s the icing that has all the naughty but nice stuff in it. If you are wanting a healthier icing alternative, head over to Niomi Smarts recipe and she had a vegan/healthier version of my icing!
These delicious oven baked goods are the perfect sentiment to give to your friends, family, significant other – it’s so cheesy, I know but to be honest with you, I freaking love it! So here I am, taking full advantage of Valentine’s Day / Month of love to bring you a delicious recipe for healthy (kind of) ginger cookies, heart shaped at that. CUTE!
Ps. If you eat them all in one sitting, don’t be alarmed – I did too!
Some recipe hacks I’ve figured out whilst making these gems;
- When you take the dough out of the fridge, be sure to roll it out on a flour-based wooden board and throw some flour over your rolling pin. I find that it sticks less when doing so and is easier to cut with the cookie cutter this way!
- I like to outline my cookies with icing before filling them, this way it dries a little and creates a sort of ‘barrier’ so the icing doesn’t leak out.
- To outline my cookies I used a medium sized zip lock bag, got a tall-ish glass, put the corner of the bag into the glass and folded the rest over – this makes it easier to pour the icing in. Then cut the tiniest little hole, when I say tiny I mean tiny then you have a DIY piping bag!
- You know when you go to fairs or sports day, they always have tomato sauce and mustard in those plastic bottles that you can squeeze out? I went to the plastic store and got two clear ones (only R8.00 each, bargain!) and used one for each colour then used it to fill the centre of my hearts.
Without further adieu, here is the recipe:
Disclaimer: The ginger cookie recipe was not made up by me, it was created by Niomi Smart – I just took the base and changed a few things to my preference. I am not trying to take ownership of her recipe, I have used it many times and love it so much, I wanted to share it with you all!