Sunday, November 23, 2014

Vegan Gingerbread Christmas Cookies

It's only 32 days until christmas and I love to get into the christmas spirit as early as possible, so I thought i'd make some gingerbread cookies!

I've never made them before but they turned out really well, crunchy on the edges and chewy in the middle, just how I like them - But the consistency depends on how you roll them, the thicker the cookie the better, so bear that in mind when you're rolling them out. Remember it's better to have 5 good cookies rather than 10 average ones. 

Makes 20


  • 350g of plain flour - extra for rolling out
  • 3 Tablespoons of ginger
  • 2 Tablespoons of cinnamon 
  • 3 Tablespoons of black treacle
  • 175g of brown sugar - I used demerara 
  • 125g of vegan butter - Get some extra for greasing the trays
  • 50ml of rice milk - or a dairy free alternative
  • Christmas cookie cutters 
  • Icing pens 
  • Preheat the oven to 180C
  • Get a mixing bowl and add your flour stir in ginger and cinnamon
  • In a separate bowl cream your butter and sugar together 
  • Add your milk and molasses and stir/cream into the mixture. 
  • Fold in your mixture from the second bowl to the first bowl
  • Roll the mixture into a dough and place on a floured chopping board/clean surface
  • Get a rolling pin and roll out the mixture to your desired thickness
  • Cut out the mixture with your cookie cutters
  • Place them onto greased baking trays and put in the oven for 12-15 minutes.
  • Leave to cool for 10-15 minutes
  • Create your christmas designs with your icing pens

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