A delicious vegan gingerbread

  • Serves: 20 people
  • Prep time: 30 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Chef's Tip

    Lay a doily over the biscuit as a template, sprinkle over icing sugar and lift off carefully to reveal a lace effect pattern. Use a small sieve when sprinkling over the icing sugar

    Vegan Gingerbread

    Recipe Information

    Ingredients
    Print page

    250g plain flour

    150g ground almonds

    120ml melted coconut oil

    120ml maple syrup

    20ml vegetable oil

    2 tsp vanilla essence

    1 tbsp ground ginger

    1 tsp baking powder

    Pinch salt

    Icing sugar to decorate

    Biscuit cutters – approx 5cm (use round, star or any shape you like)

    Method

    Preheat the oven to 170c/325f/gas 3

    Put the flour, ground almonds, ground ginger, baking powder and salt into a bowl and whisk well with a balloon whisk

    In another bowl mix the coconut oil, maple syrup, vanilla essence and vegetable oil together

    Pour this mixture into the dry mix and mix well

    Allow to rest a while

    Then roll out to the thickness of a pound coin

    With your chosen cutters – cut out 20 biscuits

    Using a palette knife transfer to lightly greased baking sheets – allow a little space between them

    Bake for 7- 10 mins – till the edges are just browning

    Allow to cool

    Serve as they are or add icing sugar outlines

    Customer Reviews