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Dairy free life – gingerbread men

 Or rather biscuits because my gingerbread man cutter has gone missing somewhere in the kitchen renovation chaos. 

On the plus side if you make biscuits then you can let the children loose with icing and sprinkles to decorate them afterwards.

We like strong flavours in our household – some people don’t so play around with the amount of ginger.

Dairy free gingerbread men or biscuits

175g plain flour

½ tsp bicarbonate of soda

50g dairy free spread

75g soft dark brown sugar

3 tsp ground ginger

2 tbsp golden syrup

One egg, beaten

Pre-heat the oven to 200 degrees C.

Measure the flour, bicarbonate of soda, sugar and ground ginger into a bowl and stir to mix (and to get rid of any lumps in the sugar).  Chop up the dairy free spread and then use your fingertips to rub into the dry ingredients until it resembles breadcrumbs.  Pour in the golden syrup and stir to mix.  Gradually add the egg – you’ll almost certainly need less than all the egg so tip in about a third and mix into a pastry.  You don’t want it to be too sticky or you’ll have trouble cutting out the biscuits.

Once mixed to a nice smooth dough, take half and roll out onto a floured surface to about half a centimetre deep.  Cut out your biscuits and transfer to a greased baking sheet.  Once the sheet is full pop in the oven for 8-10 minutes or until golden brown.  Remove from the sheet from the oven when cooked and transfer the biscuits to a wire rack to cool.  Place the rack somewhere high up and out of arm’s reach or some will disappear…

Once cooled decorate.  We tend to pop on raisins for eyes and buttons before we cook them and then ice on a mouth or other decorations after.

These keep for a few days in an airtight tin – our big challenge is stopping people eating them before they are needed, yes Littler, I now know how well you can climb when biscuits are at stake…

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