With Christmas coming up, Waitrose naturally has provided a recipe for gingerbread on their monthly recipe cards. After reviewing some feedback by members of the public, I've done a little adaptation of my own based on this feedback. By taking away the butter, this recipe is also vegan.

On its own, this gingerbread is not particularly sweet, but this is easily remedied with some icing.

  • 125g dairy free margarine
  • 100g soft brown sugar
  • 4 tbsp golden syrup
  • 325g Dove's Farm Gluten Free Plain Flour Blend
  • 3/4 tsp Xanthan gum
  • 1tsp bicarbonate of soda
  • 3tsp ground ginger
  • 1tsp ground cinnamon
Preheat the oven to 170 celsius (150 for fan-assisted ovens)
Sieve the flour, xanthan, bicarbonate of soda and spices into a large bowl.
In a medium saucepan, melt the butter with the golden syrup and brown sugar, mix the melted ingredients with the dry to make a stiff dough.
Roll the dough to 3mm thick, cut into the desired shapes (in the absence of cookie cutters, I simply cut mine into squares)
Place on a lined baking tray and bake for about 10 minutes or until golden, remove from the heat onto a wire rack to cool.


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