All year round I love baking, especially since turning vegan and wanting to experiment with new ingredients and ways of turning my favourite treats vegan, an what better to experiment with at Christmas time than gingerbread.
There's so many vegan recipes for gingerbread, some with some expensive, more specialised ingredients but I wanted to use ingredients I already had to hand. I combined a couple of my favourite recipes together to suit my tastes and the ingredients I had in the cupboard.
To Make (approx) 12 Gingerbread Cookies
Ingredients
370g Plain Flour
60g Golden Syrup
150g Vegan Butter
120g Dark Brown Sugar
1/2 tsp Bicarbonate of Soda
2 tsp Ground Ginger
1 tsp Cinammon
Method
1. Gently melt the butter, sugar and golden syrup in a saucepan and once melted, leave to cool.
2. While cooling, sieve the flour and bicarbonate of soda into a large mixing bowl and then add in the ginger and cinnamon.
3. Pour in the melted butter mix, and stir with a wooden spoon until it starts to form a dough.
4. Form the dough with your hands, wrap in clingfilm and chill in the fridge for at least 40 mins.
4. Preheat the oven to 170C or (150C for fan oven) and line baking trays with baking paper.
5. Roll out the dough on a floured surface to your desired thickness (between 1/2cm and 1cm).
6. Cut out your shapes using cookies cutters (I got mine from Amazon here) and place on the baking tray leaving a gap in between each.
7. Bake for around 10-20 minutes until golden brown, and leave to cool completely before icing (if you desire).
I made some 'royal icing' to go with it using a little bit of melted butter, icing sugar and soya milk until it was thick and piped some gingerbread men some faces. (Think I need a bit more practise!)
Thank you for reading,
Becci x
What Christmas baking do you love doing?
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