Makes 24 large or 36 medium-sized cookie people
Spicy Ladies and Lentilmen Gingerbread Cookies
Fibre-rich lentils are so versatile you can even tuck the little food chameleons into gingerbread cookies!
- 1/3 cup butter, at room temperature
- 1 cup brown sugar, loosely packed
- 1 egg
- 1/3 cup molasses
- ½ cup lentil puree*
- 2¾ cups all purpose wheat or gluten-free flour
- 1 Tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp allspice
- optional, a tiny bit of ground cayenne pepper if you want them super spicy for adults (1/8 tsp or less)
- 1 tsp baking soda
- ½ tsp salt
- Icing and candies, for decorating
*Make lentil puree as per Lentils.ca website: 1 cup dry lentils simmered in 3 cups water for 15-20 minutes then pureed with ½ cup water. Use extra puree in sauces, soups or subbed for half the fat in baked good recipes.
- Preheat oven to 350° C. Line baking sheet with parchment paper.
- In mixing bowl, blend butter and brown sugar. Add egg, molasses and lentil puree and blend until smooth.
- In separate bowl, combine flour with ginger, cinnamon, nutmeg, allspice, cayenne if using, baking soda and salt.
- Add dry ingredients to the lentil mixture and blend to form a soft dough. Sprinkle in slightly more flour if needed to make a workable dough.
- Divide dough into 2 balls. On a floured surface, roll dough into about ¼ inch thickness. Cut out gingerbread people and transfer to baking sheet.
- Bake for 8-10 minutes. Allow to cool fully before icing and decorating as desired. Extra cookies can be frozen for decorating at a later date.