21 sleeps, the tree is up and advent has begun. What else to bake but gingerbread?

To create the quickest, easy and vegan recipe I chose to make a small amount of mixture which made around 20 biscuits. You will need:

  • 40g soft brown sugar (coconut sugar would work here)
  • 95g plain flour (white or wholemeal)
  • 20g coconut oil
  • 40g golden syrup
  • 1-2 tbsp milk (I used almond but any would work)
  • 1tsp vanilla extract
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground clove
  • 1/4 tsp bicarbonate of soda
  • Pinch of salt
  1. Preheat the oven to fan 160°c.
  2. Melt the coconut oil in a bowl in the microwave or over boiling water on the hob.
  3. Stir all the dry ingredient in a large bowl, once combined add the golden syrup and melted coconut oil. Stir thoroughly and add the milk if it is not binding well.
  4. Bring the dough together with you hands and transfer onto a lightly floured surface, roll to your desired thickness – the thicker the biscuit the softer the bake. I rolled mine to around half a centimetre.
  5. Cut out into Christmas shapes and transfer onto a lined baking tray.
  6. Place in the oven for 7-8 minutes or until slightly golden at the edges.
  7. Transfer to a cooling rack once cool enough to touch and leave to completely cool (if you can wait that long!!).
  8. You could decorate them with a mix of icing sugar and water but I love mine plain dipped in a cup of tea next to the fire.


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