Vegan Gingerbread Cookies
An awesome recipe to make plant based with the kids
Servings: 10
Total Time: 35 minutes
Ingredients:
- 1tbsp ground flaxseed
- 140g dairy-free margarine
- 100g dark muscovado sugar
- 3tbsp golden syrup
- 350g plain flour, plus extra for dusting
- 1tsp bicarbonate of soda
- 1tbsp ground ginger
- 2tsp ground cinnamon
Method:
- Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
- Heat the oven to 200C/180C fan/gas 6. on a lightly floured surface roll the dough out to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden.
- Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.