Iced Gingerbread Recipe

Makes:

30 to 40

Ingredients

125g (4 oz) vegan butter, softened
250g (8 oz) golden syrup
100g (3½ oz) molasses
425g (14 oz) plain flour, plus extra for dusting
½ teaspoon salt
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

For the icing

500g (1 lb) icing sugar
75ml (3 fl oz) aquafaba
1 tablespoon lemon juice

Method

1. Beat together the vegan butter, golden syrup and molasses in a bowl until well combined.

2. In a separate bowl, whisk together the flour, salt and spices. Fold into the vegan butter mixture until just combined, then knead with your hands in the bowl until you have a smooth dough.

3. Shape the dough into a disc, wrap in clingfilm and chill in the refrigerator for 30 minutes to 1 hour.

4. Line 2 baking trays with non-stick baking paper. Roll out the dough on a lightly floured work surface until no more than 5mm (¼ inch) thick.

5. Use cookie cutters to cut out whatever shapes you like, such as gingerbread people or snowflakes, gathering together and rerolling the trimmings to cut out more.

6. Place the gingerbread on the lined trays, spaced slightly apart and chill in the refrigerator for 20 minutes or so.

7. Meanwhile, preheat the oven to 180°C (350°F), gas mark 4. Bake the gingerbread for about 10–12 minutes, or until they are a little firm to the touch.

8. Remove from the oven, then transfer to a wire rack to cool while you make the icing. Whisk together the icing ingredients in a bowl until you have a soft but stiff icing, adding a little water if too thick, or more icing sugar if too runny.

9. Pipe the icing onto the gingerbread using a disposable piping bag fitted with a small round writing nozzle, or you can just snip off the tip of the piping bag to make a small piping hole. Alternatively, simply drizzle the icing on with a spoon. Let the icing set for a couple of hours before serving.

Recipe extracted from A Very Vegan Christmas by Sam Dixon (£16.99, Hamlyn)

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