Vegan Stuffed Gingerbread Cookies

This insanely delicious traditional Dutch sweet treat we call in the Netherlands ‘Gevulde Speculaas’. You can find it every in the supermarket (NOT VEGAN!). We decided to share a vegan option and let us say that it’s so delicious. It’s a real winner. We hope you enjoy it! If you have any questions, let us know in the comments.

Prep time: 30 minutes
Total time: 1 hour 15 minutes

Ingredients

For the binder
1 tsp ground flaxseed
2 tsp water

For the dough
125 g vegan butter, at room temperature
250 g flour
150 g light brown caster sugar
10 g gingerbread spices
30 g almond milk (plus extra for coating)

For the marzipan
125 g white raw almonds (plus extra for decoration)
90 g sugar
4 tsp water

Method

1. First make a binder from ground flaxseed and water. Mix both in a bowl. Set aside for now.
2. For the gingerbread dough, put the vegan butter, flour, light brown caster sugar, gingerbread spices and almond milk in a bowl and knead into a cohesive dough (you can also use a food processor for this). Put the dough in the fridge for now.
3. Put the almonds in a food processor along with the sugar. Grind completely fine. Now add the flaxseed binder together with the extra water (4 teaspoons) and grind until everything sticks together. If it doesn’t stick together, add more water little by little. Meanwhile, preheat the oven to 175 degrees Celsius.
4. Dust your work surface with flour and roll out the gingerbread dough until you have two pieces that are the same size as the bottom of your cake tin (the size of the bottom of our cake tin is 17.5 x 8.5 cm). If necessary, check out the video.
5. Line the cake tin with baking paper only along the length. Place the first slice of gingerbread dough in the cake tin, press firmly and then spread the almond paste over it and then the second slice of the gingerbread dough. Brush some almond milk on top and then, for decoration, press 8 almonds into the dough. Bake the Stuffed Gingerbread for 45 minutes. Let it cool completely and then cut into slices.

Tip: You can also freeze the cookies. Let it thaw at room temperature or heat briefly in the oven.