Dairy Free and Egg Free Gingerbread Biscuits
Decorating these biscuits is a fun activity I like to do with my kids, and we all enjoy devouring these together! I literally bake hundreds of these biscuits in December, and this is my go-to recipe especially for you!
Ingredients
- 175 g plain flour
- 2 tsp ginger
- 1 tsp mixed spice
- 1 tsp cinnamon
- 1 tsp baking powder
- 60 g dairy free spread
- 90 g soft light brown sugar or dark muscovado sugar
- 1 tbsp sunflower oil
- 2 tbsp golden syrup
Instructions
- Sift the flour, then add your dried spices and baking powder. Mix together and add your dairy free spread. Using your hands or a blender combine to form a consistency of breadcrumbs.
- Stir in the sugar.
- In a separate dish, whisk together the sunflower oil and golden syrup and add to rest of the mixture. Stir it all together. It may seem as though it’s too crumbly to form a dough but keep mixing together and use a bit of pressure until you get a dough – I promise it will happen! (Otherwise, you can add a little extra spread).
- Wrap the dough in cling film and chill in the fridge for 20-30 minutes.
- After 15 minutes, pre-heat your oven to 170 degrees and grease your baking trays.
- Roll out the dough to about half a centimetre thick and cut into shapes using your biscuit cutter. Then place on your greased baking tray.
- Place the tray in the fridge for 10 minutes (this helps them keep their shape in the oven, otherwise they will expand and lose their shape).
- Place in the oven and cook until golden brown, for 10 minutes. They will harden as they cool.
- Once cooled, decorate with dairy free and egg free icing sugar.
- Sprinkle with icing sugar for a lovely snowy Christmassy effect!