Easy vegan gingerbread

Make our simple vegan version of gingerbread for Christmas, or as an anytime treat. Shape into gingerbread people and get the kids to help decorate them with icing

Preparation and cooking time
- Prep:20 mins
- Cook:12 mins
- plus chilling
Easy
Serves 10

Freezable (dough only)
Dairy-free
Egg-free
Vegan
Vegetarian

Nutrition: Per biscuit
Nutrient	Unit
kcal	269
fat	9g
saturates	2g
carbs	42g
sugars	15g
fibre	2g
protein	4g
salt	0.4g

Ingredients

1tbsp ground flaxseed
140g dairy-free margarine
100g dark muscovado sugar
3tbsp golden syrup
350g plain flour, plus extra for dusting
1tsp bicarbonate of soda
1tbsp ground ginger
2tsp ground cinnamon

Method

STEP 1
Combine the flaxseed with 2½ tbsp water, and leave to thicken for 5 mins. Line two baking sheets with baking parchment. Melt the margarine, sugar and syrup in a pan over a low heat, then transfer to a medium bowl and leave to cool slightly. Stir in the flaxseed mix, then the flour, bicarb, spices and a pinch of salt until it comes together into a smooth dough. Chill for 30-45 mins until firm.
STEP 2
Heat the oven to 200C/180C fan/gas 6. Roll the dough out on a lightly floured surface to a 5mm thickness. Stamp out as many gingerbread people as you can, then re-roll the trimmings and continue until all the dough is used. Put on the sheets and bake for 12 mins until golden. Leave to cool on the sheets for 10 mins, then transfer to wire racks to cool completely. Will keep in an airtight container for two weeks.