:: Ingredients ::
- 250g organic grass-fed butter
- 220g dark brown sugar
- 1 organic egg
- 250ml dark molasses
- 2 tsp white vinegar
- 600g plain flour
- 1½ tsp baking powder
- 2 tbsp ground ginger
- 1 tsp ground cloves
- 1 tsp cinnamon
- ½ tsp salt
- 1 tablespoon olive oil
- 1⁄4 teaspoon ground coriander
- 3–4 tablespoons coconut milk (optional), plus 1 tablespoon if needed
- toasted black and white sesame seeds, to garnish
- Preheat the oven to 190C. Line 3 baking trays with baking paper.
- Using the electric mixer, beat butter and sugar until light and creamy. Beat in egg, molasses and vinegar.
- Sift together dry ingredients and blend with cream mixture. Roll dough into a log shape and divide dough in half. Wrap each half in cling film and chill for 4 hours.
- Roll dough on floured surface to 1cm thick. Cut into shapes.
- Bake for 5-6 minutes or until gingerbread is browned on the edges but still a little soft in the middle. Cool on wire rack.
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