Directions

1. Make the flax egg by grounding up 20ml flax seed and mix with 80ml warm water. Let this sit until the mixture becomes gelatinous. (alternatively use a store bought egg replacer and use as directed)

2. In a medium mixing bowl, combine the flour, ginger & cinnamon (and the Baking Powder if desired)

3. Stir the dry ingredients into the wet ingredients. The mixture will be sticky and hard to mix, but keep stirring until the flour mixture is mix in.

4. Roll out the cookie dough between two sheets of baking paper to approximately 5mm to 7mm thick using perfection strips. (If you don't have perfection strips use plastic lids or books to ensure your dough has an even thickness, if you don’t have a Rolling pin a glass bottle will suffice)

5. Refrigerate the dough for a an hour or overnight, covered with plastic wrap (cover with baking paper and weighed down with a tea towel for a more environmentally conscious option).

6. Remove the dough from the fridge and cut into the shapes required. (you can use cookie embossers to add designs to the dough before cutting)

7. Place the cut shapes onto cookie sheets lined with baking paper, parchment paper or silicone baking sheets. Bake for 7 minutes at 150 degrees Celsius or 302 degrees Fahrenheit. (Depending on the thickness and the size of your cookies you many need to bake for a little longer. Time is based on a 6cm round cookie at 5mm thick)

8. Allow the cookies to cool on a cooling rack and then decorate as desired or serve naked (the cookies that is).