I love baking gingerbread cookies over the Christmas holidays – I just love the smell of them! These cookies are really easy to make, are dairy-free and egg-free. You could try using gluten-free flour then you’ll have a completely “free-from” cookies. These vegan gingerbread biscuits can be decorated as you like – with icing,chocolate or just dusted with powdered sugar.
- Put the margarine,golden syrup and sugar in a sauce pan. Stir over low heat until the sugar has dissolved, then turn off the heat and let it cool.
- Sift the flour, bicarb and ginger into a mixing bowl and combine. Make a well in the centre and pour in butter mixture.
- Mix together to form a dough, using a wooden spoon or your hands. Create a ball or disk shape in your palms and wrap this in clingfilm. Chill for 30 mins (or up to 2 days, if you like).
- Turn your oven on, setting the temperature to 170°C.
- Put the dough between two sheets of baking paper onto a flat surface and roll it out to 3 mm thickness. Using Christmas cookie cutters stamp out the shapes.
- Bake for 10 to 12 minutes, until lightly golden brown.
- Let them cool on the sheet then decorate them to your liking.
- The cookies will be quite hard because there’s no egg in the dough. Keep them in a tin. They taste better dunked in your favourite hot drink, such as hot chocolate or tea.
- These vegan gingerbread cookies make really good Christmas tree decorations – just make a hole in them with a straw before baking!
- Put the margarine,golden syrup and sugar in a sauce pan. Stir over low heat until the sugar has dissolved, then turn off the heat and let it cool.
- Sift the flour, bicarb and ginger into a mixing bowl and combine. Make a well in the centre and pour in butter mixture.
- Mix together to form a dough, using a wooden spoon or your hands. Create a ball or disk shape in your palms and wrap this in clingfilm. Chill for 30 mins (or up to 2 days, if you like).
- Turn your oven on, setting the temperature to 170°C.
- Put the dough between two sheets of baking paper onto a flat surface and roll it out to 3 mm thickness. Using Christmas cookie cutters stamp out the shapes.
- Bake for 10 to 12 minutes, until lightly golden brown.
- Let them cool on the sheet then decorate them to your liking.
- The cookies will be quite hard because there’s no egg in the dough. Keep them in a tin. They taste better dunked in your favourite hot drink, such as hot chocolate or tea.
- These vegan gingerbread cookies make really good Christmas tree decorations – just make a hole in them with a straw before baking!
- Put the margarine,golden syrup and sugar in a sauce pan. Stir over low heat until the sugar has dissolved, then turn off the heat and let it cool.
- Sift the flour, bicarb and ginger into a mixing bowl and combine. Make a well in the centre and pour in butter mixture.
- Mix together to form a dough, using a wooden spoon or your hands. Create a ball or disk shape in your palms and wrap this in clingfilm. Chill for 30 mins (or up to 2 days, if you like).
- Turn your oven on, setting the temperature to 170°C.
- Put the dough between two sheets of baking paper onto a flat surface and roll it out to 3 mm thickness. Using Christmas cookie cutters stamp out the shapes.
- Bake for 10 to 12 minutes, until lightly golden brown.
- Let them cool on the sheet then decorate them to your liking.
- The cookies will be quite hard because there’s no egg in the dough. Keep them in a tin. They taste better dunked in your favourite hot drink, such as hot chocolate or tea.
- These vegan gingerbread cookies make really good Christmas tree decorations – just make a hole in them with a straw before baking!
- 75g dairy free margarine or spread
- Put the margarine,golden syrup and sugar in a sauce pan. Stir over low heat until the sugar has dissolved, then turn off the heat and let it cool.
- Sift the flour, bicarb and ginger into a mixing bowl and combine. Make a well in the centre and pour in butter mixture.
- Mix together to form a dough, using a wooden spoon or your hands. Create a ball or disk shape in your palms and wrap this in clingfilm. Chill for 30 mins (or up to 2 days, if you like).
- Turn your oven on, setting the temperature to 170°C.
- Put the dough between two sheets of baking paper onto a flat surface and roll it out to 3 mm thickness. Using Christmas cookie cutters stamp out the shapes.
- Bake for 10 to 12 minutes, until lightly golden brown.
- Let them cool on the sheet then decorate them to your liking.
- The cookies will be quite hard because there’s no egg in the dough. Keep them in a tin. They taste better dunked in your favourite hot drink, such as hot chocolate or tea.
- These vegan gingerbread cookies make really good Christmas tree decorations – just make a hole in them with a straw before baking!
- 75g dairy free margarine or spread
- Put the margarine,golden syrup and sugar in a sauce pan. Stir over low heat until the sugar has dissolved, then turn off the heat and let it cool.
- Sift the flour, bicarb and ginger into a mixing bowl and combine. Make a well in the centre and pour in butter mixture.
- Mix together to form a dough, using a wooden spoon or your hands. Create a ball or disk shape in your palms and wrap this in clingfilm. Chill for 30 mins (or up to 2 days, if you like).
- Turn your oven on, setting the temperature to 170°C.
- Put the dough between two sheets of baking paper onto a flat surface and roll it out to 3 mm thickness. Using Christmas cookie cutters stamp out the shapes.
- Bake for 10 to 12 minutes, until lightly golden brown.
- Let them cool on the sheet then decorate them to your liking.
- The cookies will be quite hard because there’s no egg in the dough. Keep them in a tin. They taste better dunked in your favourite hot drink, such as hot chocolate or tea.
- These vegan gingerbread cookies make really good Christmas tree decorations – just make a hole in them with a straw before baking!
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