Gingerbread Squirrels

Gingerbread Cookies

(makes 24 small cookies, or 16 big ones) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

1/3 cup sunflower/veg oil
1/2 cup light brown sugar
1/4 cup molasses
1/4 cup dairy free mylk
2 cups plain flour
1/2 tsp baking soda
1/4 tsp baking powder
pinch of salt
1/2 tsp of nutmeg
1 tsp cinnamon
1.5 tsp ground ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

Whisk oil, sugar, molasses and soy milk together in a large bowl for 4/5 minutes. Sift in all other dry ingredients, stirring half way through. Bring together with your hands until a dough is formed. Flatted into a disk and chill in the fridge for an hour. Preheat oven to 180•c and line two baking sheets.

On a floured surface, roll dough out to about 1/2 cm thick. Cut out your shapes and use a spatula or butter knife to place cookies on baking sheets. Remove from the oven and let cool on the tray for a minute before placing on a cooling rack. *You can make this dough up to a day in advance, just let warm up for 15 mins before rolling.