Vegan gingerbread cutout cookies

Not only do these festive cookies taste delicious but the spice mix will also fill your home with the nostalgic smell of Christmas, and they make a fabulous gift for friends and family too.

Makes: 20 – 25 cookies

Preparation time: 30 mins plus 30 mins for the dough to proove

Cooking time: 15 mins

What You’ll Need”

• 1 tsp baking powder
• 350g plain flour

Spices:

• 1tsp ground ginger

Use the Spice Mill for the following:

• cinnamon stick to get 1 tsp ground
• cinnamon, Nutmeg to get . tsp ground
• nutmeg and cloves to get . tsp ground
• cloves
• pinch of salt
• 175g brown sugar
• 125g butter
• 4 tbsp golden syrup
• 1 egg

Decoration

• 1 tsp icing sugar

Equipment

• Food Processor, Microplane. Spice Mill, Baking Tray and Cookie Cutters

What To Do:

• Preheat the oven to 175°C / Fan 155°C / Gas 5 and line two baking trays with baking paper.
• Mix baking powder with flour and all the spices and salt in a food processor. Add brown sugar and butter.
• Add golden syrup and egg to the food processor while it’s still running. Pulse until the mixture stays together.
• Take the dough out of the food processor and knead briefly with floured hands. Wrap in cling film and refrigerate for approx. 30 mins.
• Lightly flour a work surface and roll the gingerbread dough to a 0.5cm (. inch) thickness. Cut out the gingerbread with your favourite shapes. Place on a baking tray.
• Bake for 13-15 minutes until golden.
• Let the cookies cool down and decorate with icing sugar.