Thursday, 24 December 2015


This fabulously easy recipe can be used for festive cookie cutters, gingerbread houses or any occasion.

I hope you enjoy making and eating this fun freefrom treat.

Merry Christmas

Emma x

P.s. did you know an upside down gingerbread man makes a great reindeer ;)

125g dairyfree spread  (I use Pure Sunflower)
75g dark sugar
25g caster sugar
3 tbsps honey or golden syrup
325g self raising flour ( I use Doves Farm)
1/2 tsp bicarbonate of soda
3 tsp powdered ginger or mixed spice if ypu prefer the flavour

Melt the spread, sugars and honey/syrup in a small pan, without boiling, until melted
Sieve all the dry ingredients into a large mixing bowl
Add the melted mixture to the dry mixture and stir to combine
Gather together with floured hands and roll out on a floured surface
Cut out and transfer to a baking tray quickly
The dough won't reroll many times so plan your cutting carefully
Bake at 170C for 8-10 minutes
The longer it bakes the more crunchy it becomes when cool
Decorate with white icing and sprinkles if desired


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