I love gingerbread, especially at christmas time but I have found it hard to find ready made gingerbread that is suitable for all our households allergies.
This recipe has been created to my tastes. I like soft gingerbread but if you want something with a bit more of a snap, roll the dough out a bit thinner and bake for a couple of more minutes.
The children then helped me decorate the cookies using my royal icing recipe.
These where very yummy and didn’t last a day in our house.
Equipment Needed:
- Cookie Cutter
- Rolling Pin
- Mixing Bowl
- Beater
- Baking paper
- Baking tray
The amount of cookies made will vary depending on the size of your cookie cutters. I also used this recipe to make a gingerbread house. Cooking the gingerbread for a further 5 mins.
Can decorate the gingerbread with fondant icing like the tree cookies or with royal icing like the gingerbread house. Have fun and get creative
Gingerbread Cookies
Description
The perfect recipe for the festive season
Ingredients
Instructions
-
In a large mixing bowl cream the dairy-free butter, sugar and syrup together.
-
Mix in the oat yoghurt, flour, baking powder, and the spices until it comes together into a smooth dough. Chill in the fridge for at least 1hr.
-
Roll the dough out on a lightly floured surface to a 6mm thickness. Using the cookie cutters stamp out as many shapes as you can. Then re-roll the trimmings and continue until all the dough is used.
I used tree and little people cutters for my gingerbread
-
Put on baking paper and bake for 10 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely.
-
Once fully cooled decorate your gingerbread
Note
Will keep in an airtight container for two weeks
For allergy friendly royal icing see my recipe here
To make GF swap the flour for your favourite gluten free version and pick your usually brand of alternative milk
