Cut your sweet potatoes I'm half and place in a microwavable container, cover and cook for 4 minutes. Whilst they're steaming you can measure out your other ingredients. I used a mug to ensure my ingredients were equal, I hate scales.
Once your sweet potatoes are cooled you can easily remove the skin and blend them into a paste. Add your sweet potato to your dry mix and blend until a dough is form. It should be sticky but once floured it should roll out smoothly. If you have a bread maker you could pop your mix in there to reduce contact with your hands, it's sticky and mixers and breadmakers are more adapted for it!
Roll the dough out to 1/3 of an inch thick & cut out with my new cutters snowflakes, gingerbread men and Christmas trees, or what ever shape you like!
Once they are cut out place them on a baking tray with a bit of flour underneath them and baked on GM5 for 20 minutes. I would recommend slow baking them to remove any extra moisture form the mix and then, if they're not crisp you can turn them up to GM7 for 10 minutes extra.
I find them best eaten warm so you can eat these straight away or reheat them in the microwave with a big of vegan custard or pudding mix.
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