Pepernoten without dairy

Name: pepernoten without dairy
Cook time: 20 min
Total time: 60 min
Yield: 40
Cuisine: Dutch
Ingredients: 1 mespoint salt; 10 g biscuit and speculaas spices; 75 g light brown caster sugar; 150 g self raising flour; 75 ml rapeseed oil

Recipe for lactose-free pepernoten with butter replaced by rapeseed oil.

Ingredients

1 mespoint salt
10 g biscuit and speculaas spices
75 g light brown caster sugar

150 g self raising flour
75 ml rapeseed oil

Directions

Preheat the oven to 180 ° C.
Put all the ingredients in a bowl and add the salt.
Mix by hand into a cohesive dough. The dough stays a bit loose. Wrap in cling film and let rest 30 minutes in the refrigerator.
Break pieces of dough as big as large sugar cubes and press firmly together.
Place the gingerbread cookies on a baking sheet covered with parchment paper. Bake in the middle of the oven for about 10 minutes until golden brown and done.