gingerbread people

Get your tea ready because these are the perfect “dunking” biscuits. They are also called gingerbread people because who are we to assume their gender? ❤

These are pretty quick to make, you just have to keep an eye on the baking. One step too far and your biscuits will come out like rocks. Don’t skip the cooling down processes between the mixing and cutting and between the cutting and baking.

What you’ll need:

420 g                     flour

1 tsp                      bicarbonate of soda

1 tsp                      ginger

1 tsp                      mixed spice

½ tsp                     salt

40 g                        molasses

2 TBS                     maple syrup

4 TBS                     plant-based milk of your choice (I used soy)

70 g                        vegan butter or margarine

120 g                     light brown sugar

How to do it:

1. In a medium sized bowl, sieve together the flour, bicarb, ginger, mixed spice and salt.
2. In a small bowl or jug, combine the molasses, maple syrup, and plant milk. Give it a whisk or a stir just to make sure it’s all combined.
3. In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar.
4. When the butter mixture is light and fluffy, add half the dry ingredients and half the liquid. Mix on slow until incorporated.
5. Add the rest of the dry ingredients and while mixing on slow speed add the rest of the wet.
6. Beat on medium speed until combined and has come together as a dough that hold together when squeezed. This should only be about 1 minute. Don’t overmix it or it will be tough.
7. Wrap the dough in a bit of clingwrap and put in the fridge for an hour.
8. Lightly flour a clean dry surface and roll out your dough about 1.5 cm thick. Cut out the dough in any shapes you desire. Mine are obviously humanoids but if that doesn’t tickle your fancy then make them whatever you want.
9. Place on baking trays that are sprayed with a bit of non-stick spray (or baking paper will work) at least 1 cm apart. Reroll the offcuts and keep filling the trays until your dough is finished.
10. Now place these trays in the fridge. This is an important step because it will stop your cookies from spreading when they bake. Leave them in there for 30 minutes.
11. While the trays are in the fridge you can pre-heat the oven to 180°C.
12. Bake the cookies on the middle rack, 1 tray at a time. Bake them for 12-14 minutes. I’ve tried it and 15 minutes is too long. Don’t worry if they are a bit soft, they will harden while cooling.
13. Let them cool for about 10 minutes on the tray then transfer them too a wire rack to cool completely.
14. Now you can use any icing you like, I used my royal icing recipe from the matcha cookies I made for halloween. There was some limb casualties so I had some fun with it.
15. Now get your tea out and eat some biscuits!

As always, thanks for reading! If you like what you see then please don’t be shy to like and subscribe. ❤

If you give this recipe a try, drop me a message and let me know how it turned out! Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you like this recipe, how about trying some of my other sweet treats?

• Vegan Oreo Brownies
• Chewy choc-chip cookies
• Rice krispies toffee bars

Love and health to all of you!

xx

N