Gingerbread Cookie Recipe

350g plain flour

1tbsp ground Ginger

1 tsp cinnamon

170g Brown Sugar

180g Butter/Vegan Butter

85g Golden Syrup/Date Syrup

1/2 tsp bicarb of Soda

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Royal Icing

2 egg whites

200-300g confectioner sugar

2 tsp vanilla extract

Vegan Version

100ml chick pea water

200-300g confectioners sugar

2-3 tsp vanilla extract

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Method

Put everything into a bowl, mix together either with your hands- or if you are using a stand mixer, the paddle it comes with!

Once you have a dough, lightly flour a work surface and roll the dough flat to 5mm thick all over. Use a cookie cutter to make your shapes. Any shapes will do.

Bake at 185c/350f/gas 4 for 10-15 minutes or until the bottoms are slightly brown. Cool on a wire rack.

To decorate use royal Icing in a piping bag with a no.5 nozzle, or the end cut off to 2 mm wide/desired thickness.

For the royal icing, mix the egg whites in with the confectioners sugar, add 200g first, then an additional tbsp until you reach the desired consistency. The consistency I recommend is when a spoon handle is run through it, it takes 10+ seconds for the surface to flatten again. Thick, but still runny.

For the vegan version, do exactly the same, but use the water from a can of chick peas instead of eggs. You can also add in 1 tsp lemon juice if desired as this helps the royal icing harden quicker. It isn’t necessary if you have the time to let it set.

Use the water from a can of chickpeas, add the confectioners sugar plus some vanilla extract. You may also use food colouring as well.

I always recommend giving the icing at least 12 hours to set, so doing this the day before and leaving overnight is perfect.

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