It wouldn’t be Christmas time without some gingerbread featuring on the menu. So many different countries have a traditional gingerbread themed recipe that features in the festive season. And it makes total sense, it’s such a warm and cosy biscuit but one that can be turned into a pretty decorated delight.
These scrumptious spiced cookies are just the thing to snack on after ice skating or Christmas shopping. In my opinion they’re the culinary equivalent of the Christmas jumper – cosy, comforting, fun but also silly ( depending on shape chosen) if you want them to be!
This isn’t the kind of gingerbread to make houses from, rather it’s the kind of gingerbread that can be made soft and moorish or crisp and worthy of fancy decoration. We like it on the softer side, decorated with pearl sugar crystals pressed into the dough before baking, or with fondant icing attached after baking. It’s so moorish that it never lasts long in our house! I particularly like making the tiny cookies and serving bowlful a with mugs of steaming hot chocolate – the ultimate luxury after getting cold outside! I have to say that Father Christmas is also rather fond of them too, it makes a nice change from all those mince pies and goes wonderfully well with any of his drinks of choice!
(dairy-free, egg-free, nut-free sesame-free, can be soya-free, vegetarian and vegan)
Makes 12-15 large or loads of tiny!
50g dairy-free margarine
20g soya cream cheese (I used Tofutti)
75g soft brown sugar
2 tbsps golden syrup
20ml dairy-free milk
170g plain flour
1/2 tsp bicarbonate of soda
1-1.5 tsps ground ginger
roll out icing or pearl sugar
- 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. if using pearl sugar, press into the dough before baking
- Bake on a greased baking sheet for 12 minutes at 190 degrees centigrade (5 minutes for tiny shapes)
- 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.
Ehhh I wish these were gluten free!!! Looks delish!
I do t see why they wouldn’t work with a glutenfree blend 🙂
Christmas just isn’t complete without gingerbread (in my opinion anyway 🙂 ). They look really pretty decorated with the fondant icing.
I totally agree x
Beautiful and delicously Christmassy, Lucy
Thank you! Happy Christmas 🎄
Gingerbread and Christmas go nicely together. I love the blue.
Thank you. Have a very happy Christmas x
Merry Christmas to you as well 🎄.
I know that tofutti cream cheese works in cookies. It tried that myself. I love your cookies & here is my old recipe, if you like : http://sophiesfoodiefiles.wordpress.com/2012/08/30/vegan-spelt-chocolate-chip-cream-cheese-cookies-ooh-yeah/