About this recipe:Vegan gingerbread biscuits that are perfect for Christmas. Easily enjoyed by those with egg or dairy allergies, too!
Makes: 3 dozen biscuits
100g cane sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
5 tablespoons treacle
1 dash vanilla extract
75ml soya milk
125g wholemeal flour
125g brown rice flour
4 tablespoons plain flour, for rolling
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Method Prep:25min › Cook:15min › Ready in:40min
Preheat the oven to 140 C / Gas 1.
Mix sugar, ginger, cinnamon, bicarb and salt. Add treacle, vanilla and soya milk. Mix well. Add half of the wholemeal flour and half of the brown rice flour and mix well. Add remaining flour until a stiff dough forms.
Using the 4 tablespoons of plain flour, roll a portion of the dough to 5mm thickness. Use a biscuit cutter of your choice and place on a parchment lined baking tray. Bake 15-20 minutes depending on your oven.
I used a small round cookie cutter, so I yielded 36 biscuits. You could easily have more or less depending on your cutter.
I use this recipe quite often and it seems to go down such a treat with family and friends. Although I sometimes tend to substitute treacle for honey which tastes just as good. Definitely the best gingerbread recipe by far, they taste so light and fluffy. - 14 Feb 2016