Makes about 30 biscuits, depending on size
· 150g light soft brown sugar
· 60g golden syrup
· 30g black treacle
· 1 tablespoon ground ginger
· 1 tablespoon ground cinnamon
· pinch ground cloves
· pinch of salt
· 60ml water
· 175g high fat ratio vegan butter cut into cubes (eg Naturli or Flora Plant Butter)
· 1 tsp bicarbonate of soda
· 400g plain flour
Put the sugar, syrup, treacle, water, salt and spices in a pan and bring to the boil, stirring to dissolve the sugar. Remove from the heat and stir in the butter until melted. Mix in the bicarbonate of soda, then sieve in the flour while the mix is still warm. Wrap the dough in clingfilm and leave at room temperature for at least an hour.
Preheat the oven to 180 degrees C/Gas Mark 4 and roll out the dough on a lightly floured surface to 5mm thick and cut out the shapes with a cutter. It helps if you dip the cutter in flour.
Place on a baking tray lined with parchment and bake for 15 minutes. Remove from the oven and allow to cool on the tray. If you want very dry gingerbread to use for a gingerbread house or Christmas tree decorations, allow the biscuits to cool then bake again for 5 minutes.
Vegan royal icing
50ml aqua faba - the water (unsalted) from a tin of chickpeas or beans
250g icing sugar
pinch cream of tartar
1/2 teaspoon vanilla extract (optional). Don’t use oil-based extracts
Gel colours (optional)
Place the aqua faba, icing sugar and cream of tartar in a clean mixing bowl and whisk on medium high for 4 minutes until it is thick and glossy. Add the vanilla essence and whisk for one more minute.
This icing will be stiff. For flooded icing to coat biscuits, add a small amount of water and mix well. You’ve got the right consistency when a ribbon of icing disappears back into the rest within 10 seconds.
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