Put in a pot the water, malt and sugar, lightly mashed cardamom pods and cloves. Just bring to a boil, leave from the stove and set aside.
Put the vegetable shortening, all spices and orange zest in a large bowl. Pour the boiling liquid, from which you have to eliminate cardamom pods and cloves, over the shortening and spices and mix well.
When shortening is melted add the flour, sifted with yeast. Mix quickly using a spatula and then with your hands to obtaining a dark, fragrant dough.
Close the cookie dough in plastic wrap and rest in refrigerator for at least 2 hours or overnight.
When you are ready to shape the cookies, roll out the dough about 5 mm thick and cut it using molds, as you wish.
Arrange the cookies on a baking tray covered with baking paper, then bake at 360°F for 5 to 6 minutes; check the cookies color during last few minutes of cooking, as they tend to burn in seconds. I had to continue baking just a couple of minutes more.
Remove the tray from the oven and let cool down before enjoying the spicy flavor of these wonderful cookies.
These vegan gluten freegingerbread cookies keep well in a cookie tin up to one month and their flavour even gets better! Share and prepare them for your christmas presents.