Ginger Breads (Dairy Free)

November 21, 2018

This recipe is a keeper. With royal icing (as pictured) it makes the perfect cookie for Christmas, Easter or  even Halloween, but they are just as delicious with a light dusting of icing sugar or nothing at all.

Ingredients

6 cups plain flour

4 tsp ground ginger

1 tsp bi-carb

6 tbsp golden syrup

2 cups brown sugar

250 g Nuttelex

1 egg beaten or egg replacer

1 pinch nutmeg

2 pinch cinnamon

The Royal Icing

2 cups icing sugar

2 tbsp Nuttelex

2-3 tablespoons unsweetened almond milk or coconut milk

1/2 tsp pure vanilla extract

Tools You Need

cookie cutters

rolling pin

piping bag with small round tip (for thin lines) or use a zip-lock bag, by just cutting the tip, to pipe the designs onto your gingerbreads.

parchment paper

flat bakig trays at least 2

Directions

1Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2In medium bowl, sift together flour, bicarb, ginger, nutmeg, and cinnamon. Set aside.

3 Melt the golden syrup, brown sugar and Nuttelex in a thick-bottom saucepan.

4Then in a bowl or stand mixer, beat together the flour and buttery mixture from the saucepan above, adding 1 beaten egg (or egg replacer). Mix until combined, approx. 1-2 minutes.

5Split the dough into two and wrap each piece in cling wrap. Place dough in fridge to rest for 20 minutes.

6Lay out large piece of cling wrap. Place cookie dough in the centre and top with another large piece of cling wrap on a counter. Roll with rolling pin until dough is about 6-7mm thick.

7Cut dough using gingerbread cookie cutter.

8Place gingerbreads on prepared baking trays. Bake for 7-9 minutes — note the centres will still be soft.

9Remove from oven and place on cooling rack.

Applying the Icing

1Once gingerbreads are completely cooled, make the royal icing by whisking together the icing sugar, Nuttelex, almond milk and vanilla until smooth.

2Scoop the white icing mixture into piping bag with small round tip (for thin lines) or use a zip-lock bag, by just cutting the tip, to pipe the designs onto your gingerbreads.

3Leave icing to set on gingerbreads for 1-2 hours.

4Store in airtight container.

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