Make our simple vegan gingerbread dough for Christmas, or as a treat whenever you fancy. This vegan gingerbread recipe is a replica of our gingerbread dough, with different fat used. Once you've made the vegan gingerbread dough, shape it into gingerbread people and get creative to decorate them with icing.
How to Store Vegan Gingerbread Dough:
You can keep unbaked biscuit/cookie dough in your fridge for up to 3 days before baking or freeze for a month. Tightly wrap the dough in clingfilm when storing in these conditions.
When it’s time to make your gingerbread biscuits remove the dough from the freezer and leave to defrost for 3-4 hours until it is soft enough to roll out. You can use this dough in any of our gingerbread recipes.
6 ingredients3 steps
Vegan Recipes
Ingredients
MetricImperial
100gVegan butter
50gBillington's Unrefined Light Muscovado Sugar
5 tbspSilver Spoon Golden Syrup
225gAllinson's Plain White Flour
1/2 tspBicarbonate of Soda
2 tspGinger (ground)
Utensils
Rolling pin
Saucepan
Cling film
Cookie cutters
Nutritional information per 38g serving
Energy 157cal
Fat 5.5g
of which Saturates 1.3g
Carbohydrates 25g
of which Sugars 11g
Protein 2g
Salt 0.3g
Method
Step 1
Place the butter and muscovado sugar in a medium saucepan and heat gently until the butter has melted and the sugar dissolved. Stir until the mixture blends together, but do not boil.
Step 2
Take the saucepan off the heat and sieve in the flour, bicarbonate of soda and ginger and beat the mixture together, then add the golden syrup and beat until smooth.
Step 3
Turn the mixture out onto some cling film and pat into a flat ball, wrap tightly and chill for 30 minutes then place in the freezer until you are ready to use it.
5 Baker Ratings
Super easy and taste lovely
Love this?
I've made it! Delicious!! Can let them few days to get moist or you can add any Christmasy spice you like! Thanks for recipe!
