Christmas Gingerbread Cookies

Nothing says Christmas like gingerbread! These don't take long to prepare and are even quicker to bake. No egg replacer is needed for these either - they simple don't need it. This made around 20 cookies (though they were of different sizes so this may vary depending on which shape(s) you use).

Ingredients:

• 100g brown sugar
• 100g golden syrup (I found this to be around 2 heaped tablespoons)
• 230g plain flour
• Pinch of salt
• 2 TSP bicarbonate of soda
• 1 TSP ground ginger
• 1/2 TSP cinnamon
• 1/2 TSP all spice 
• 50g vitalite (or other dairy free butter alternative)
• Splash of plant milk of choice

1. Preheat the oven to 170 ° C

2. Sift the flour, spices, salt and bicarbonate of soda into a large mixing bowl.

3. Heat the vitalite, sugar and golden syrup in a saucepan on the hob until they are all combined

4. Add the sugar and butter mix into the dry ingredients, and mix until a dough forms. Add plant milk bit by bit if you need to until it's the right consistency.

5. Wrap the dough in clingfilm and put in the fridge for around 20 minutes.

6. Flour a large chopping board and rolling pin, and roll the dough until it's around 1cm thick. Cut out the shapes and transfer onto a lined or greased baking tray.

7. Bake for around 10 minutes, until they're a moderately dark brown. (They'll be soft to begin with, but will harden when they cool).