Vegan Gingerbread
This vegan gingerbread recipe will work perfectly for gingerbread men, a gingerbread house or any other shape you'd like to make.
Servings: 24 biscuits
Calories: 150kcal
Ingredients
For the biscuits
- 150 g vegan butter
- 125 g dark muscavado sugar
- 100 g golden syrup
- 50 g treacle
- 375 g self raising flour
- 3 tsp ground ginger
- 2 tsp cinnamon
- 1 pinch salt
For the icing
- 50 g icing sugar
- 2 tbsp water
Instructions
- Add the butter, sugar, golden syrup and treacle to a heavy bottomed pan and melt over a low heat.
- Once melted, leave to cool for 5 minutes.
- Add the flour and spices to a large mixing bowl then pour in the butter and sugar mix, stirring until it comes together in a ball of dough.
- Wrap the dough in clingfilm then chill in the fridge for 2 hours or ideally overnight.
- Pre-heat your oven to 180 C / 350 F / gas mark 4.
- Line baking trays with baking paper.
- Once the dough has chilled and become firm, lightly dust a work surface and roll out the dough until roughly 5mm thick.
- Using your desired cookie cutter, cut out your gingerbread shapes.
- Transfer the gingerbread to your baking trays then place into the centre of your oven for 10 minutes.
- Take the gingerbread out of the oven and leave to cool on the baking trays until they have cooled slightly and firmed up.
- Transfer to a wire rack to cool completely.
- Once the gingerbread is cold, mix up the icing sugar and water until you have a stiff but pipeable icing.
- Ice with your preferred design.
Nutrition
Calories: 150kcal | Carbohydrates: 23.81g | Protein: 1.91g | Fat: 5.33g | Saturated Fat: 1g | Polyunsaturated Fat: 1.64g | Monounsaturated Fat: 2.45g | Trans Fat: 0.93g | Sodium: 43.81mg | Potassium: 51.33mg | Fiber: 0.5g | Sugar: 12.15g | Vitamin A: 0.88IU | Vitamin C: 0.01mg | Calcium: 8.87mg | Iron: 0.31mg