Gingerbread Ghosts

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

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Makes 12-15

  • 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.

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Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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