Gingerbread Cookies

dairy free egg free nut free vegan

This is based on Delia Smith's recipe from Delia Online. 

I omitted the orange rind as I had some very impatient 6 year olds waiting to get started...

Makes about 20

75 g soft brown sugar, sieved

2 tablespoons golden syrup

1 tablespoon black treacle

1 level teaspoon cinnamon

1 level teaspoon ginger

1 pinch ground cloves

finely grated rind ½ orange (optional)

95 g dairy-free margarine
½ level teaspoon bicarbonate of soda

225 g plain flour

 

Pre-heat the oven to 180 C.

Put the sugar, syrup, treacle, 1 tablespoon of water, spices and rind together in a large saucepan.

Then bring them to boiling point, stirring all the time. Now remove the pan from the heat and stir in the dairy-free and the bicarbonate of soda.

Next stir in the flour gradually until you have a smooth manageable dough – add a little more flour, if you think it needs it.

Now leave the dough – covered – in a cool place to become firm, approximately 30 minutes. Now roll the dough out on a lightly floured surface to 1/8 inch (3 mm) thick and cut out the gingerbread men.

Arrange them on the lightly greased baking sheets and bake for 10-15 minutes or until the biscuits feel firm when lightly pressed with a fingertip.

Leave the biscuits to cool on the baking sheets for a few minutes before transferring them to a wire rack.