Vegan Christmas Gingerbread Cookies

5 Dec

These gorgeous cookies are fantastic to make with the kids or grand-kids and make really thoughtful festive gifts. You could even hang them on the Christmas tree! Enjoy with a hot cup of tea or coffee.

You will need:
370g flour
1 tsp bread soda
3 tbsp ground ginger
120g vegan butter
175g soft dark brown sugar
60ml golden syrup, warmed
1 tbsp of egg replacer
2-3 tbsp soya milk

Preheat oven 180c

In a bowl add your flour, bread soda, ginger and egg replacer and mix well.

Rub in the butter.

Next, add in the sugar and mix well.

Add the golden syrup and soya milk to the mix to form a dough ball.

Place the dough ball in the fridge and chill for 30 minutes.

If you have a food processor, you can just place all the ingredients in the bowl and use the pulse button until it forms a ball.

After the dough has chilled, roll it out to about ½ or ¼ of an inch, then using your favourite cookie cutter cut out the shapes.

Cook for about 5-9 minutes, then place on a cooling rack. Repeat until all the dough is used up.

You can store the cookies in an airtight container and they should keep 1-2 weeks if stored right.








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