Méabh's Vegan Spiced Rye Cookies
Another delicious creation from our community member, Méabh! This time she’s bringing us her Vegan Spiced Rye Cookies—perfectly soft and spiced with our Orange Mix. These cookies are easy to make, with deep, rich flavours from molasses, rye flour, and ginger. Thanks, Méabh, for sharing this beautiful recipe with us! 🍪
Ingredients (Makes 8):
- 50g vegan butter
- 30g molasses
- 30g maple syrup
- 50g soft brown sugar
- 30g golden caster sugar
- 1 tbsp plant milk
- 2 tsps rapeseed or olive oil
- 125g plain flour
- 50g dark rye flour
- 1 tsp baking powder
- Half tsp baking soda
- 1 tsp ground ginger
- 2 tsps LECCA Orange Mix
Instructions:
- Melt the wet ingredients: In a saucepan, melt together the vegan butter, maple syrup, molasses, brown sugar, caster sugar, oil, and plant milk over low heat, stirring occasionally.
- Sift and mix: Sift in the plain flour, dark rye flour, baking powder, and baking soda. Add the ground ginger and LECCA Orange Mix. Stir with a whisk or rubber spatula until the dough is smooth and shiny.
- Chill the dough: Transfer the dough to a bowl and chill in the fridge for at least 30 minutes.
- Shape the cookies: Once chilled, roll the dough into 8 golf ball-sized portions (about 50g each).
- Bake: Place the dough balls directly onto a baking tray or sheet, ensuring they are spaced out as they will spread slightly. Bake in a 170°C fan oven for 15 minutes until the cookies are puffy and lightly browned. They will be soft but will firm up as they cool.
- Cool and store: Transfer the cookies to a wire rack to cool completely. Store in an airtight container—these cookies will keep for up to 5 days.
These spiced cookies are the perfect snack for autumn. Want to see your recipe featured? Share your creations with us by tagging @lecca.club or emailing us your recipes!