Vegan Gingerbread (House)

   Vegan Gingerbread

Last year at christmas we made a lovely gingerbread house using Holly Bell’s recipe which you can find here on her blog Recipes from a Normal Mum, and we had so much fun we thought we’d do it again this year! Of course, now that I’m vegan I had to try and find a vegan gingerbread recipe, though we still used the template from Holly’s recipe as it worked so well last time. I’m not a big fan of using lots of complicated ingredients, so this fairly simple-looking recipe from the Vegan Lunchbox via Vegan Dad seemed ideal (with a few adjustments, and converted into UK-friendly measurements!). This recipe makes a significant amount of gingerbread dough, which filled 3-4 baking trays–enough to make a little gingerbread house and have lots of gingerbread biscuits. If you just want to make biscuits and not a gingerbread house, I’d recommend halving the recipe below, as it does make a very large quantity of dough.

Vegan Gingerbread

My favourite cutter for these biscuits is a simple snowflake shape, as the tips of the branches of the snowflake get a little crunchy while the middle stays a little more like cake.

Vegan Gingerbread

You’ll need:
75g margarine (doesn’t matter if salted–if not salted, add a pinch of salt to the flour)
210g brown (I used demerara) sugar
300g molasses
175ml water
700g plain flour
2 tsp baking soda
1 & 1/2 tsp ground cinnamon
2 tsp ground ginger (double this amount if you want very gingery gingerbread)
1/2 tsp allspice OR nutmeg

Vegan Gingerbread

1) Put on some christmassy music and a festive apron.
2) Mix together the margarine, brown sugar, molasses, and most of the water.
3) Separately sift together the flour, baking soda, (salt, if necessary), cinnamon, ginger and allspide.
4) Combine the dry mix with the wet mix and smoosh into a dough that holds together but isn’t too sticky.
5) Separate the dough into 4-5 balls, wrap in clingfilm and put in the fridge for an hour.
6) Get your dough out of the fridge, preheat the oven to 175C.
7) Roll the dough out on a floured surface and cut into your desired shapes–it will puff up in the oven!
8) Bake the gingerbread on a tray with greased baking paper for 10-12 minutes.
9) Let cool, decorate, and eat! If you’re in the UK you can get a great ready-to-roll icing from Sainsburys that is clearly labelled ‘vegan’–just roll it out, use your cookie-cutter to make more biscuit shapes, dampen the back with water and stick it on. It’s a nice way to make your biscuits look very neat with minimal effort!

Vegan Gingerbread

And here’s our finished gingerbread house:

Vegan Gingerbread

One Response to “Vegan Gingerbread (House)”
  1. Korea stuff says:

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