I can’t say this is a new recipe – I blogged about it when I first started writing and had forgotten what a fantastic recipe it is until linking a twitter buddy to it the other day. All I can say is that this gingerbread recipe ROCKS – it provides all you could want from a gingerbread cookie – the option of soft and chewy or browned and crispy and is the perfect vehicle for icing and decorations. Below I’ve rewritten the recipe giving alternative cup measurements and added a photo from this year’s spooky batch.
Just for Halloween I’ve used ghostly cutouts covered with white roll out icing and highlighted with iced features. I somehow don’t think they’ll scare the trick or treaters much, these are just too cute!
Gingerbread Cookies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) N.B. contains soya
- 50g/ 1/4 cup dairy-free spread
- 20g/ 2 tbsps soya cream cheese (I used Tofutti)
- 75g/ 1/2 cup soft brown sugar
- 2 tbsps golden syrup
- 20ml/ 1.5 tbsps soya milk
- 170g/ 1 1/2 cups plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp ground ginger
- icing sugar
- roll out icing (I used Dr Oetker)
- Cream together the dairy-free spread, soya cream cheese, sugar, syrup and soya milk
- Sift in the flour, bicarbonate of soda and ground ginger
- Knead into a soft dough
- On a floured surface, roll out the dough to a 1/2 cm thickness. Cut into shapes with cookie cutters.
- Bake on a greased baking sheet for 12 minutes at 190 degrees centigrade/Gas Mark 5 (10 minutes for soft, 12 for crisp)
- Cool on the sheet a little before transferring to a wire rack
- Roll out the icing and cut out with the same cookie cutter. Spread a little icing sugar/water mix in each cookie to attach the icing.