6oz/ 175g plain flour (and a little for rolling out the dough)
2tsp ground ginger
1tsp ground cinnamon
1tsp baking powder
2oz/ 60g dairy- free butter
3oz/ 90g soft light brown sugar
1tbsp sunflower oil
2tbsp golden syrup
TO DECORATE: icing/ writing icing & cake decorations
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Sieve the flour into a large mixing bowl and thoroughly stir in the ginger, cinnamon, and baking powder. In small-ish chunks, add the dairy free- butter and use your fingers to lightly work into the butter into the flour mixture until it resembles breadcrumbs. (Alternatively, you can use a food processor, but that isn't as fun!). Now, stir in the sugar.
2. In a separate dish, whisk together the sunflower oil and golden syrup. Slowly whisk this into the rest of the mixture and it will start to clump together. Don't be alarmed if it doesn't resemble dough yet, use your hands to bring the mixture together into a dough and knead until smooth. Wrap your dough in cling film and refrigerate for 15 mins- this will hold it together better when you roll it out.
3. Preheat the oven to 170C and grease two baking trays (greaseproof paper is optional).
4. On a floured surface, roll out the dough into a 0.5cm thickness. Use cutters (of equal/similar size) to cut out the dough and place the gingerbread shapes on the baking trays. Be wary of re-rolling out the dough too many times- it might make the dough a little tougher and less durable.
5. Bake for 10-12 minutes, or until lightly golden-brown. After a few minutes, transfer to a cooling rack and allow to fully cool before icing. When cooled, decorate with gold spray, icing, and cake decorations!
I hope you enjoy! Please check out the rest of my blog!
This is a fantastic recipe! I absolutely loved the cookies and cannot wait to make some more. I'll be sure to tell all my friends, please post anymore recipes you have, I'd love to try! -CECE - 23 Nov 2016