Easy vegan gingerbread
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling
- Easy
- Serves 10
Skip to ingredients
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- 1tbsp ground flaxseed
- 140g dairy-free margarine
- 100g dark muscovado sugar
- 3tbsp golden syrup
- 350g plain flourplus extra for dusting
- 1tsp bicarbonate of soda
- 1tbsp ground ginger
- 2tsp ground cinnamon
Nutrition: Per biscuit
- kcal269
- fat9g
- saturates2g
- carbs42g
- sugars15g
- fibre2g
- protein4g
- salt0.4g
Method
step 1
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.
step 2
Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface 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.
