Festive Gingerbread

“As a kid growing up I detested ginger, now I just can’t get enough of it, especially in the form of gingerbread “

I’m not sure why, but I always associate the idea of baking gingerbread with kids and families. It might well be because it’s something we typically did at school, or seems fun because of the shapes you can use.

As much as that image appears, I have no kids, or a large family and I really enjoy making these alone, so either work. Just be sure that this recipe makes enough gingerbread dough to share, so you’ll likely want some family and kids around to do that,

Want to skip to the recipe?

Decorative or gifts?

The one thing I love about making gingerbread is that it is not only easy but there are so many creative shapes and designs you can end up with which means you can cater them for specific people as gifts or decorations. Last year I used this recipe to give as gifts, making small bags with my Rice Krispie Christmas trees and Mince Pies. 

gift bags with christmas edibles

By adding a hole toward the top of the gingerbread you can also add a bit of string so they make for super cute AND edible tree decarations or bunting. They’ll keep for around a week if stored in an airtight container, but if you want to have them on show wrapping them in compostable cellophane should work perfectly. I buy mine in bulk.

Chosen ingredients?

Now, this gingerbread recipe doesn’t ask for a lot of ingredients but some words of note. When baking I typically prefer baking with either Vitalite dairy free or Flora’s spread. It just behaves a lot better with the other ingredients. You can typically find either of these in your local supermarkets.

Aquafaba is best found by retaining the liquid from a can of chickpeas you have drained! When I first went plant based I read so many things about aquafaba but always shied away from it because it seemed a little…well…gross! I promise you, it is not, and it works wonders for icing, meringues, mousses and much more, but if that weirds you out a little bit, you can find vegan royal icing and tubes of white decorative icing in Hobbycraft or other craft and baking stores. It doesn’t have to be white icing either if you’re feeling super creative.

The Recipe

PREP TIME: 40 mins

COOKING TIME: 15 mins

COST: < £5

Ingredients:

For the gingerbread:

  • 300 g  vegan butter
  • 240 g dark muscavado sugar
  • 120 g golden syrup
  • 750 g plain flour
  • 1 teaspoon of bicarbonate of soda
  • 4 teaspoon of ground ginger
  • 2 teaspoon of ground cinnamon
  • 1 teaspoon of ground mixed spice

For the icing:

  • 4 tablespoons of aquafaba
  • 250 g  icing sugar
  • 1 teaspoon of vanilla extract OR
  • Optional: A tube of pre-made white icing

Cooking equipment:

  • Shaped cookie cutters
  • Rolling pin
  • Greaseproof paper
  • Cling film
  • Piping bag

Method:

  • In a small saucepan, over very low heat, gently melt together the vegan butter, the sugar and the golden syrup
  • In a large mixing bowl, sieve in the flour, bicarbonate of soda and spices. Pour in the melted vegan butter and sugar and mix until it forms a soft dough. If the dough is too sticky, add a little more flour
  • Wrap the dough in cling film and chill for at least 30 minutes.
  • Preheat the oven to 180C
  • Line a baking tray with greaseproof paper
  • Lay out a sheet of greasproof paper and place the gingerbread dough onto it using another greaseproof sheet on top
  • Roll out the dough to about ½ cm thickness
  • Cut out your cookie shapes and transfer to the baking tray
  • Use a straw to poke holes into the tops of each cookie. Keep in mind that the gingerbread dough will expand in the oven so leave enough room between each cookie
  • Bake for 10-15 minutes until golden brown
  • Once baked, leave to cool completely whilst you prepare the icing

For the icing:

  • Use a whisk for the chickpea water until foamy
  • Add the icing sugar in slowly until the mixture is thick and glossy.
  • It should be firm enough to pipe with but should still slowly drizzle off the back of a spoon
  • Transfer the icing to a piping bag. Using a small nozzle, pipe the decorative elements you choose
  • Leave to set for at least an hour or overnight. The icing should be hard to the touch.

Did you make these gingerbread? How did you find the recipe? Was it easy to follow or is something missing. Let me know how it turned out or share your pictures!