Saturday, 15 December 2018

Vegan Gingerbread

To me, there's nothing that gets me in the festive mood more than making some gingerbread and having some Christmas music playing as I roll, cut and decorate! This is a really easy recipe for Vegan Gingerbread that is perfect to get kids involved in baking this Christmas, and something that the whole family can enjoy! 


Being honest, I've always struggled with the icing aspect of gingerbread, ending up with a runny mess which I end up spreading over all the gingerbread and covering with sprinkles in an attempt to rescue it... However, when I was figuring out how I was going to make vegan icing that wouldn't be super runny, I thought I should just brave it and try making something and by some Christmas miracle just mixing oat milk and icing sugar together worked!!



The key to getting gingerbread right is to chill the dough - this is a step you can not skip. The same goes for the icing, if you find it's too runny, pop it in the freezer for a few minutes to get it ready to pipe again and you're set!

If you make these gingerbread biscuits, make sure you take a picture and post it on Instagram, tagging #susiechef so I can see which shapes you cut them into and how you decorated them!


Total time: 1 Hour 30 Minutes
Yield: 20 Biscuits
Ingredients

Gingerbread

  • 200g Vegan Dairy Free Butter
  • 160g Light Soft Brown Sugar
  • 55g Golden Syrup
  • 450g Plain Flour
  • 1 Tsp Bicarbonate of Soda
  • 3 Tsp Ground Ginger
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Mixed Spice
Vegan Royal Icing 
  • 150g Icing Sugar
  • Approx. 2 Tbsp. Dairy Free Milk
Cooking Directions
  1. Melt together the butter, sugar and golden syrup.
  2. Sift the flour, bicarbonate of soda and spices into a large mixing bowl.
  3. Gradually fold in the melted mixture and fold until fully combined.
  4. Transfer to tupperware and chill in the fridge for 45 minutes.
  5. Preheat your oven to 180˚ celsius.
  6. Line two baking trays (I use these reusable sheets).
  7. Roll out on a floured surface until 3/4cm thick.
  8. Cut out using cookie cutters (bonus points for using Christmassy shaped ones!).
  9. Bake for 10-15 minutes until golden brown, leave to cool on the tray for a few minutes then transfer to a cooling rack to cool completely.
  10. To make the icing, sieve the icing sugar into a large bowl.
  11. Gradually add the milk, adding enough to make a smooth icing which is still thick.
  12. Transfer the icing to a piping bag, then put the piping bag in the freezer for a few minutes.
  13. Cut the end off the piping bag (only a small cut, enough to allow through a small amount of icing).
  14. Pipe and decorate your gingerbread however  you feel, then leave to set before enjoying!


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