Lemon Gingersnap Icebox Cake

Gingersnaps:

3/4 Cup Margarine

1 Cup Granulated Sugar

1/4 Cup Molasses

1 Tablespoon Flax Seeds, Ground

2 1/4 Cups All Purpose Flour

1 1/2 Teaspoons Baking Soda

1/2 Teaspoon Salt

2 1/2 Teaspoons Ground Ginger

1 1/2 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Cardamom

1/4 Teaspoon Ground Allspice

Pinch Freshly Ground Black Pepper

2 Tablespoons Plain Soymilk

Lemon Custard:

1 13.5-Ounce Can Full-Fat Coconut Milk, Chilled

Zest of 2 Lemons

1 Package Vanilla Silken Creations

1/4 Cup Confectioner's Sugar

1/3 Cup Instant Clear Gel

Pinch Salt

To make the gingersnaps, preheat your oven to 375 degrees and line 4 baking sheets with silpats or parchment paper.

With your stand mixer, cream together the margarine and sugar thoroughly. Add in the molasses and flax seed, and mix well until completely homogeneous.

In a separate bowl, whisk the flour, baking soda, salt, and spices together, to evenly distribute all of the dry ingredients throughout the mixture. Slowly incorporate the dry mixture into your stand mixer, scraping down the sides of the bowl as needed. The resulting dough will still look a bit dry, so go ahead and add in the soymilk.

Once a smooth dough has been achieved, scoop out about 2 - 3 teaspoons per cookie, roll them into balls, and flatten them slightly onto your prepared sheets. If they begin to stick to your hands, simply wash your hands and leave them slightly damp when you go back to work.

Bake for 8 - 10 minutes, until slightly cracked on top and lightly browned around the edges. The longer you bake them, the snappier they'll be! Cool the cookies on the sheets, and make sure they are completely cool before using.

To make the custard, begin by removing the coconut milk from the fridge and DO NOT shake it. Skim off the top layer of thick, white cream, and place it in your stand mixer with the whisk attachment installed. Start on low speed for a minute, and then increase to high, beating the coconut cream for about 5 minutes, until light and fluffy light whipped cream. Add in the vanilla silken creations and lemon zest, and stir well.

Mix the confectioner's sugar, instant clear gel, and salt together in a small dish before slowly adding the mixture in, making sure that the motor continues running the whole time. Stop periodically to scrape down the sides of the bowl. It's very important to continue agitating the mixture while introducing the instant clear gel, as it will create clumps if it isn't dispersed throughout the liquid quickly.

The custard will begin to thicken after another 3 - 4 minutes of whipping, and will continue to thicken once chilled.

Now you're ready to assemble the dessert. On a large plate, start by placing 6 cookies in a tight circle, plus one more in the very center. Place a generous dollop of the custard on top, reaching out almost to the edge of the circle but leaving a good amount of the outermost cookies visible. Place another circle of cookies on top in a similar manner, followed by more custard. Repeat this process into you run out of both; You should end up with around 6 cookie layers and 5 custard layers. Chill thoroughly overnight before serving; it gets better when the cookies have time to soften and become part of the custard itself!

Serves 8 - 12

©Hannah Kaminsky http://www.bittersweetblog.com