I love cooking gingerbread at Christmas time. I am looking forward to making a gingerbread house with my kids soon too! I’ve adapted an already adapted recipe based on Sheriden Rogers ‘Entertaining at Home’ (1994 p143 – I think!) that my friend gave me. After the results of my recipe, I can only imagine how yummy the ‘normal’ version is. The kids loved helping with the cookie cutters.
This gingerbread is crunchy on the outside and soft on the inside. It’s hard to even tell it doesn’t have ‘normal’ ingredients in it. This is a big amount of dough so I usually divide it in half and get about 50 small cookies (I use the Tupperware cookie cutters as pictured).
250g dairy free spread
185g brown sugar
2 eggs worth of egg replacer
750g plain g.f. flour
3 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground allspice
3 tsp bicarbonate of soda dissolved in
125ml boiling water
Preheat oven to 170 degrees Celcius (325F)
Cream dairy free spread and sugar until light and fluffy (use a large bowl and a mixmaster/kitchenaid is best)
Beat in egg replacer
Add honey and mix
Sift together dry ingredients and then add to mixture in parts alternating with dissolved bicarb soda
If dough feels too soft, add a bit more flour
Refrigerate for 2 hours – overnight
Roll dough out and cut out with cookie cutters
Place on trays with baking paper lining
Cook until lightly browned (about 20min)
Remove from oven but leave on tray for 5 mins before transferring to a wire rack.
Tips – I found the dough got easier to work with after it had been out of the fridge for a couple of minutes.
– If you are using normal flour you might need a bit more to make it into a dough. When I made it this week, I had to add quite a bit. I would add more of the spices next time too.