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Orange gingerbread cookies

These dairy-free orange gingerbread cookies are perfect for the winter holiday season -  starting from Halloween all the way to Valentine’s Day. Using the appropriate cookie cutters you can stamp out festive shapes such as gingerbread men, stars, Xmas trees, hearts and so on. Nicely frosted they'd make lovely gifts or Christmas tree decorations. I just like to snack on them during the day so I don't decorate them. You can make the dough ahead and keep it in the fridge until baking or make two batches and keep one in the freezer for later use.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp golden syrup
  • 50 g dairy-free spread softened
  • ½ cup muscovado sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1 tsp baking soda bicarbonate of soda
  • 1 orange zested & juiced
  • 1 tsp ground ginger

Method
 

  1. Using an electric mixer, combine the golden syrup, egg, sugar and spread until you get a smooth mixture.
  2. Mix in the flour, baking soda, ginger, orange zest and juice. Keep beating until you get a dough.
  3. Make a ball and wrap it with cling film. Refrigerate for 2 hours or overnight. the dough
  4. Preheat the oven to 190°C.
  5. Roll out the dough on a lightly floured surface to about 5mm thick and stamp out shapes.
  6. Put them on a lined baking sheet then bake for about 10 minutes until lightly golden.
  7. Let them cool and decorate/frost them to your liking or just dust them with icing sugar.