We’re big fans of gingerbread in this house, and especially this recipe, so it had to feature in some form of my 12 recipes of Advent 2021.
This recipe gives the most perfect soft or crispy results (depending on cooking time) and has just the right amount of sugar and spice. This year I’ve made the biscuits into a holly wreath as a stunning centre piece for the table. Although, we’ve already devoured this batch so i’m going to have to make another nearer Christmas! I’m thinking it would look rather lovely with some candles in the middle, in the centre of the Christmas table, what do you think?
(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
50g/ 1/4 cup dairy-free margarine
20g/ 2 tbsps dairy-free cream cheese
75g/ 1/2 cup soft brown sugar
2 tbsps golden syrup
20ml/ 1.5 tbsps dairy-free milk
170g/ 1 1/2 cups plain flour
1/2 tsp bicarbonate of soda
1 tsp ground ginger
roll out green fondant icing plus red icing for added berries
- Cream together the margarine, 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 leaf shaped cookie cutters.
- Bake on a greased baking sheet for 10-12 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, dusting the surface with icing sugar and cut out with the same cookie cutter. Spread a little icing sugar/water mix in each cookie to attach the icing. Join the leaves together in a wreath shape and add some red roll our icing ‘berries’