Gingerbread Cookies

These gingerbread cookies are soft, warm and just the right amount of sweet! They've become a staple in our house as they're pretty simple to make. If you're lucky enough to still have flour in this lockdown then these make a good afternoon bake!

This is an edited recipe from the one I originally posted in 2017, as I found the ratios of the ingredients in that recipe to not be quite right! In short: more ginger, less baking soda. If you want them to be harder and keep their shape better, make sure to not sift the flour and leave out the baking soda, as this will make them sturdier! If you prefer them softer, follow the recipe and check on them every few minutes until the bottoms don't look doughy - though make sure not to flip them over to cook as this distorts their shape!

The best thing about this recipe is no weird egg substitutes! So they should be easy to make and easily accessible to make by all, vegan or not 😊

This made 12 thick medium sized gingerbread cookies, and took a couple of hours to make including chill time and baking!

Ingredients

• 100g soft brown sugar
• 100g golden syrup
• 50g dairy free butter/margarine
• 225g plain flour
• 1/4  TSP bicarbonate of soda
• 2 TSP ground ginger
• 1/4 ground cinnamon
• 1/4 all spice
• Pinch of salt
• Splash of your favourite plant milk (I used oat milk!)

Method

1. In a mixing bowl, add the flour, bicarbonate of soda, salt and spices.

2. In a small saucepan, add the golden syrup, margarine and sugar. Gently heat on a low temperature until everything has melted and combined.

3. Add the sugar and butter mixture to the flour mixtures and combine until a dough forms. You may need to add some plant milk if  the mixture is too dry!

4. Put the dough in the fridge for 30 minutes - 1 hour until chilled.

5. Take the dough out of the fridge and heat the oven to 180°C.

6. Sprinkle some flour on a chopping board and roll out the dough until it's around 1cm in thickness. Place on a greased basking tray (or some baking parchment) and bake for around 10 minutes. The baking time honestly varies every time I make these, so check them every few minutes to see if they're still doughy on the bottom. Once the edges have crisped up, you're probably good to go. If you prefer them crunchy then bake away!